Spinach and Ricotta Phyllo Pie
My first culinary journey in America started with Phyllo dough and my very first thing I made out of it was a dessert, it is very good and I will post the recipe about this dessert later. Phyllo dough is one of these pastry helpers that can turn any ordinary dinner into something truly extraordinary. It is very easy to work with, does not require a lot of cooking experience and it will impress your family and friends.
This pie will serve about 6 people:
- 1 package of 2 pack Phyllo dough
- 1 container 15 ounces Ricotta cheese (I use Italian Ricotta)
- 2 eggs
- 3-4 cups lightly packed fresh chopped spinach
- ½ cup Parmesan cheese
- 1 chopped onion
- 3-4 chopped white mushrooms
- Handful of fresh chopped parsley
- ½ cup olive oil
- Salt and pepper to taste
First prepare the filling. In skillet preheat olive oil add chopped onions and mushrooms and cook them for a few minutes until onions will be cooked.
Add spinach and parsley and cook just lightly for about a minute. Take vegetables out of heat and let them cool down.
Preheat your oven into 350F. In mixing bowl combine Ricotta cheese, Parmesan, eggs and salt and pepper.
Add vegetables to the cheese mix and combine until it is evenly distributed.
Take one piece of Phyllo dough and brush it with olive oil,
then place another piece of Phyllo dough on top of it. Repeat it with 5-6 more pieces, the top Phyllo leave without oil. Spray your baking sheet with oil then transfer prepared layers of dough in to it.
Place filling on top.
Make another layer of Phyllo dough and cover filling with it. Brush the top of the pie with olive oil and sprinkle with Parmesan cheese. Now your pie is ready to go into the oven for about 30-35 minutes or until the top of the crust turns golden brown.
Serve your pie warm with Jack-O-Lantern Mandarin-Oranges salad.