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Spinach and Ricotta Pitas Recipe
|Green onions||1 Bunch (100 gm), chopped|
|Safflower oil||1 Teaspoon|
|Spinach||1 Bunch (100 gm), chopped (1 Pound)|
|Garlic salt||1⁄2 Teaspoon|
|Ricotta cheese||8 Ounce|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Filo dough sheets||12|
|Butter||4 Tablespoon, melted|
Calories 436 Calories from Fat 172
% Daily Value*
Total Fat 19 g29.9%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 117.4 mg
Sodium 571.6 mg23.8%
Total Carbohydrates 48 g15.9%
Dietary Fiber 3 g11.8%
Sugars 2.7 g
Protein 17 g33.6%
Vitamin A 55.2% Vitamin C 20.5%
Calcium 19.4% Iron 7.4%
*Based on a 2000 Calorie diet
Add spinach and cook just until wilted drain off extra juice.
Add garlic salt and let cool.
Mix together the ricotta, eggs, cheese, and spinach mixture.
Season with salt and pepper to taste.
Lay out filo dough and cover with clear plastic wrap.
Using one sheet at a time, brush lightly with butter.
Cut into 6 strips, each about 3 inches wide.
Place a teaspoonful of cheese filling at one end of each.
Fold each strip like a flag and place seam side down on a greased baking sheet.
Brush tops with melted butter.
Bake in a 350Â° oven for 15 minutes or until golden brown.