Spinach and Ricotta Phyllo Pies
Ingredients
- 1 large onion, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 600 g baby leaf spinach (you can use frozen)
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tsp aleppo pepper
- 12 sheets phyllo pastry
- 150 g butter, melted
- 200 g ricotta or feta cheese
- 1 beaten egg
- 1 tsp sesame seeds
- 1 tsp black nigella seeds
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- Heat olive oil in a pan on medium heat and soften the onion for 8-10 minutes. Add garlic and cook for a another minute before adding the spinach. Heat the spinach until wilted. Place everything in a large sieve over a large bowl and allow to cool and drain, pushing all the liquid out with the back of a wooden spoon.
- Season the spinach with salt, pepper and aleppo pepper.
- Divide the spinach into six equal portions. Crumble the ricotta into 6 equal portions.
- Lay one sheet of pastry on a surface, brush all over with butter, lay another sheet on top brush with more butter, then spread one portion of the spinach and ricotta all over the buttered pastry leaving a 1-inch border.
- Roll the pastry lengthways, then slowly swirl it round into a spiral shape cupping with the warmth of your hands to prevent it from splitting (it doesn’t matter if the pastry splits a little). Place on the lined baking sheet.
- Brush each roll with melted butter and beaten egg, sprinkle with nigella seeds and sesame seeds and bake in preheated oven for 30-40 minutes until golden brown all over.
Notes
Recipe from MelizCooks.