Phyllo Triangles With Spinach , Feta And Ricotta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1/2 lb feta cheese, crumbled into fine pieces (about 4 cups)
• 6 ounces whole milk ricotta cheese (about 1 1/2 cups)
• 2 large eggs, lightly beaten
• 1/2 bunch scallion, sliced thin
• 1/8-1/4 cup minced fresh dill leaves
• 1 tablespoon lemon, juice of
• 1 medium garlic clove, minced or pressed through a garlic press
• 1/2 teaspoon freshly grated nutmeg
• 1/3 teaspoon salt
• 1 pinch ground black pepper
• 1 1/2 frozen spinach, 10 oz packages thawed and squeezed dry
• 3/4 cup olive oil or 3/4 cup clarified butter
• 1 lb phyllo dough, thawed (14 by 9-inch)

Recipe

• 1 filling: mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. stir in the spinach until uniform. (the filling can be refrigerated in an airtight container for up to 24 hours.).
• 2 phyllo layers: adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. spread the triangles out over 2 parchment paper-lined baking sheets. bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.