Ingredients: |
Ingredients: 8 sheets filo dough (can be purchased in freezer section at grocery store)
1/2 cup melted butter for the filo dough
1 onion, halved
1/4 cup butter for the sauté
10 oz pkg. frozen chopped spinach, defrosted and drained well
2 tbsp fresh dill
1/2 cup grated Parmesan cheese
3/4 lb Ricotta cheese
3 eggs
salt and pepper, to taste
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Directions: |
Directions:1. Keep dough covered with plastic wrap and work with one sheet at a time as it is very fragile and dries out quickly. Line a buttered 7" x 11" Pyrex baking dish with 4 filo sheets, brushing each piece with melted butter as you place it in the pan. Let edges of dough hang over the pan.
2. Steel Knife blade: Process onion with 2 or 3 quick on/off turns, until coarsely chopped or chop by hand. Sauté in fry pan in 1/4 cup butter for 5 minutes. Add drained spinach and cook until moisture has evaporated. Process dill with Parmesan cheese in Processor with 2 to 3 quick on/off turns. Add Ricotta cheese and eggs and process until well mixed. Add spinach and process with several on/off turns, just until mixed. Season with salt and pepper to taste.
3. Spread filling over dough evenly with rubber spatula. Cover with remaining 4 sheets of filo dough, once again brushing each layer with melted butter. Fold overhanging edges inward, over the top of the casserole, and brush with butter once again.
4. Bake at 350ºF for 30 minutes, until puffed and golden. Serve immediately. If reheated, it will not puff up again. May be prepared in advance and refrigerated or frozen until ready to bake. Thaw before baking.
N.B. I WOULD DO STEP 2 BEFORE STEP 1 SO THAT THE FILLING IS READY BEFORE STARTING TO WORK WITH FILO DOUGH. |
This recipe for Spinach & Cheese Puff is from