Description
An italian-inspired version of greece's famous spanikopita. If you don't have fresh parmesan on hand, you can substitute shredded old cheddar cheese.
Ingredients
- Phyllo Pastry
- Unsalted Butter
- Fresh Spinach
- Ricotta Cheese
- Cooked Ham
- Parmesan Cheese
- Dried Tarragon Leaves
- Egg Yolks
- Salt And Pepper
Instructions
- In a large bowl, blend together the spinach, ricotta, ham, parmesan, tarragon, egg yolks, salt and pepper to taste
- Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out
- Brush the sheet lightly with butter
- Lay a second sheet over top and brush with butter
- Using a ruler and sharp knife, cut the pastry crosswise into 3-1 / 2-inch wide strips
- Spoon rounded tablespoons of filling about one inch from the end of each strip
- Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle
- Continue folding the triangle sideways and upward until the end of the phyllo strip is reached
- Press the edges firmly together
- Repeat with the remaining phyllo sheets and filling
- Place the triangles on lightly greased baking sheets
- Brush with butter
- Bake in a 375 degree f oven for 15-20 minutes or until puffed and golden