Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Approximately 45 pieces
- 1 lb. spinach, chopped (you can substitute frozen, thawed well)
- 1/4 cup olive oil
- 1 large onion, finely minced
- 1 bunch green onion, diced (incl. 4 inches green)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- Pinch of ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 pound Feta cheese, crumbled
- 2 eggs, lightly beaten
- 1/2 cup Ricotta or Cottage cheese
- Frozen phyllo pastry shells (Athens brand has 15 per box)
- Olive oil for brushing
Wash and drain the chopped spinach very well. If using frozen spinach, thaw completeley and squeeze out excess water very well. Spinach should be quite dry.
Heat the olive oil in a deep saute pan or dutch oven. Saute the onions and green onions until tender. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.
Cook the spinach mixture until the excess moisture evaporates. You want it to be on the dry side.
Remove from heat and set the spinach aside to cool.
When the spinach has cooled, add to the mixture the crumbled Feta, eggs, Ricotta cheese, and mix until combined.
Preheat the oven to 350 degrees. Lightly brush the insides of the frozen phyllo shells with olive oil and fill with spinach mixture until approximately 3/4 full.
Bake the filled shells on a baking sheet at 350 degrees for 15 - 20 minutes or until the filling is cooked through. Serve immediately.