preprepared phyllo, broccoli, spinach, misc greens, green onions, squash, ricotta, cooked red pepers and onions that were used for tacos earlier in the week.
A lot of the ingredients I have are leftovers from making a greek spanakopita. Last time I made that dish I threw away the ricotta because it got bad before I figured out what to do with it. So I am set out to make an Italian inspired spanakopita.
So I chopped up the red peppers and onions as well as the basil and green onions. I cooked the spinach and other greens down just enough and let them drain for a bit. Then mixed it all in a bowl with some crushed garlic about 4 cloves. I also added some marjoram.
I added the rest of the ricotta and 1/4 cup plus if shredded Parmesan cheese.
Then mixed that all together. Now on to the fun part of making the triangles. I melted about 1 stick of butter for brushing the phyllo pasties. I would have used olive oil but we didn't have enough. Also preheat your oven to 425 deg F.
Lay one phyllo sheet on a cookie sheet and brush with butter. Lay one more sheet down and brush with butter again. I used two sheets for each triangle. Then fold the two sheets in half the long way.
Place a dollop of the filling on the bottom. Then begin to fold it into a triangle.
Brush the top with butter and set aside on another baking sheet. Repeat until the triangles are done. Cut a small slit on the top of them. I don't know if this is really necessary or not but I did it. Place in the oven for 15-20 minutes. I like to turn the pan in the middle so they brown evenly. Take them out and them cool for a bit then devour!
What did I do with the broccoli and squash? Stay tuned for another post someday, maybe.
