1- 10 oz. package spinach, thawed, chopped and squeezed of moisture
6 oz. feta cheese, crumbled
1 cup ricotta cheese
2 eggs
Salt and pepper to taste
Large pinch of nutmeg
1 lb. phyllo, you may not use it all
8 Tbsp. of butter, melted
1 cup Parmesan, grated
Instructions
Preheat kitchen appliance to 375F. Butter a twenty four mini gem pan and put aside.
Heat the one Tbsp. of vegetable oil in a very medium cooking pan over medium heat, add each the onions and cook till soft.
While the onions area unit preparation, combine along the spinach, feta, cheese and egg. Add within the braised onion. Season with salt, pepper and nutmeg. mix well and put aside.
Take the pate feuillete from the package and roll out flat, cowl with a clean damp dish towel. take away one sheet and lay flat on the counter. Brush with the liquified butter. Lay on another sheet of pate feuillete. With a dish cutter or sharp knife delve 2" items. Place every sq. in a very cup of the gem pan and gently brush with butter. Repeat the layers 2 additional times for every cup, off setting the squares slightly. you may then have placed 3 squares in every cup with a complete of half-dozen individual sheets of pate feuillete.
Place a tsp. of the spinach mixture in every cup then high with a pinch of Parmesan.
Bake for 15-20 min. till golden brown. Serve straight off or let cool and freeze.
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