Spinach and Ricotta Pitas Recipe
I originally made this Spinach And Ricotta Pitas for my spouse but I can't stop eating it now! Use the freshest of Cheese available to get a flavorful Spinach And Ricotta Pitas. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. In my view, if one calls oneself a good cook, one must have a personal recipe of Spinach And Ricotta Pitas, just like I do.
Ingredients
1 bunch green onions finely chopped
1 teaspoon safflower oil
1 bunch spinach finely chopped (about 1 pound)
1/2 teaspoon garlic salt
8 ounces ricotta cheese
2 eggs
1/3 cup grated Parmesan cheese
salt and pepper to taste
12 sheets filo dough
4 tablespoons butter, melted
Directions
Saute onions in oil until glazed.
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 350° oven for 15 minutes or until golden brown.
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 350° oven for 15 minutes or until golden brown.
