Spinach Roll Appetizer Recipe
Ingredients
| Butter | 10 Tablespoon, divided | |
| 1/4 package phyllo leaves, thawed | ||
| Half and Half | 20 Ounce | |
| Onion | 3 Tablespoon, chopped | |
| Ricotta cheese | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Preheat oven to 375°F.
2. Melt 4 tablespoons butter.
3. Unroll phyllo leaves, brush each evenly with melted butter and stack. Immediately cover phyllo with a damp towel to keep moist.
4. Steam spinach until tender. Drain, squeezing out most of the wate
2. Melt 4 tablespoons butter.
3. Unroll phyllo leaves, brush each evenly with melted butter and stack. Immediately cover phyllo with a damp towel to keep moist.
4. Steam spinach until tender. Drain, squeezing out most of the wate
Chef
