PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA

Phyllo Triangles With Spinach , Feta and Ricotta image

Provided by Boo Chef in West Te

Categories Greek

Time 40m

Yield 20 triangles, 6-8 serving(s)

Number Of Ingredients 13

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1/2 lb feta cheese, crumbled into fine pieces (about 4 cups)
6 ounces whole milk ricotta cheese (about 1 1/2 cups)
2 large eggs, lightly beaten
1/2 bunch scallion, sliced thin
1/8-1/4 cup minced fresh dill leaves
1 tablespoon lemon, juice of
1 medium garlic clove, minced or pressed through a garlic press
1/2 teaspoon freshly grated nutmeg
1/3 teaspoon salt
1 pinch ground black pepper
1 1/2 frozen spinach, 10 oz packages thawed and squeezed dry
3/4 cup olive oil or 3/4 cup clarified butter
1 lb phyllo dough, thawed (14 by 9-inch)

Steps:

FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.

Nutrition Facts : Calories 646, Fat 45, SaturatedFat 13.4, Cholesterol 118.7, Sodium 967.7, Carbohydrate 43.9, Fiber 1.9, Sugar 2.4, Protein 16.4