Recipe by Irmgard
An Italian-inspired version of Greece's famous spanikopita. If you don't have fresh Parmesan on hand, you can substitute shredded old Cheddar cheese.
- 1 (16 ounce) package phyllo pastry, thawed
- 1 cup unsalted butter, melted
- 2 cups fresh spinach, cooked, squeezed dry and chopped
- 2 cups ricotta cheese
- 1 1⁄2 cups cooked ham, shredded
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 teaspoon dried tarragon leaves
- 4 egg yolks
- salt and pepper
Directions See How It's Made
- In a large bowl, blend together the spinach, ricotta, ham, Parmesan, tarragon, egg yolks, salt and pepper to taste.
- Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out.
- Brush the sheet lightly with butter; lay a second sheet over top and brush with butter.
- Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips.
- Spoon rounded tablespoons of filling about one inch from the end of each strip.
- Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle.
- Continue folding the triangle sideways and upward until the end of the phyllo strip is reached.
- Press the edges firmly together.
- Repeat with the remaining phyllo sheets and filling.
- Place the triangles on lightly greased baking sheets; brush with butter.
- Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden.