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Wednesday, 27 November 2019
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Baca Juga
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Spanakopita Recipe
Spanakopita - the popular and delicious Greek recipe for Spinach and Feta Pie is now a finger-friendly appetizer!
Ingredients
8 ounces feta cheese, crumbled into small pieces
6 ounces whole-milk ricotta cheese, about 3/4 cup
2 large eggs, lightly beaten
4 whole scallions, sliced thin, white and green parts
2 tablespoons fresh chopped dill
Juice of 1 lemon, about 1 1/2 tablespoons
1 medium garlic clove, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup pine nuts, toasted and chopped (walnuts would be fine here too)
8 ounces 14x9-inch phyllo, thawed in the refrigerator overnight
3/4 to 1 cup olive oil
Instructions
1. Toast the pine nuts in a small skillet over medium-low heat stirring frequently until lightly browned.
2. To make the filling, combine the feta, ricotta, beaten eggs, scallions, dill, lemon juice, garlic, nutmeg, and pepper in a large mixing bowl. Stir in the spinach and pine nuts until well blended. Filling can be refrigerated at this point for up to 24 hours.
3. ...
Get full recipe ==> @ savingdessert.com
Spanakopita Recipe
Spanakopita - the popular and delicious Greek recipe for Spinach and Feta Pie is now a finger-friendly appetizer!
Ingredients
8 ounces feta cheese, crumbled into small pieces
6 ounces whole-milk ricotta cheese, about 3/4 cup
2 large eggs, lightly beaten
4 whole scallions, sliced thin, white and green parts
2 tablespoons fresh chopped dill
Juice of 1 lemon, about 1 1/2 tablespoons
1 medium garlic clove, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 cup pine nuts, toasted and chopped (walnuts would be fine here too)
8 ounces 14x9-inch phyllo, thawed in the refrigerator overnight
3/4 to 1 cup olive oil
Instructions
1. Toast the pine nuts in a small skillet over medium-low heat stirring frequently until lightly browned.
2. To make the filling, combine the feta, ricotta, beaten eggs, scallions, dill, lemon juice, garlic, nutmeg, and pepper in a large mixing bowl. Stir in the spinach and pine nuts until well blended. Filling can be refrigerated at this point for up to 24 hours.
3. ...
Get full recipe ==> @ savingdessert.com
