Ingredients :
- 1 package frozen chopped spinach thawed and squeezed dry
- 4 ounces feta cheese crumbled
- 4 ounces ricotta cheese
- 4 ounces smoked mozzarella cheese cut into ¼” cubes
- 2 tablespoons minced fresh parsley
- 1 shallot minced
- 2 eggs lightly beaten
- Salt and freshly ground black pepper
- 1 pound phyllo dough thawed
- 1/2 cup butter melted and cooled
Directions :
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a large bowl, combine spinach, feta, ricotta, mozzarella, parsley, shallots, eggs, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir until well combined.
- Spread one sheet phyllo dough on a clean work surface; brush with melted butter. Place another sheet of phyllo on top of the first and brush it with butter. Place a third sheet of phyllo on top of the stack and brush it with butter, too.
- Using a chef’s knife or kitchen scissors, carefully cut the phyllo in to thirds. Place 1 tablespoon of the filling on the end of each strip of phyllo.
- Starting with the end of the dough strip with the filling, fold one corner of the phyllo over the filling to form a triangle. Continue folding the dough, keeping it in a triangular shape (like folding a flag).
- Place on prepared baking sheet and brush with melted butter. Repeat with remaining phyllo dough and filling.
- Bake until brown and crisp, about 20 minutes. Let cool at least 10 minutes (filling will be very hot). Serve warm.
