Time: 1 hour 10 min.
Complexity: easily
Servings: 24

Spinach Spanakopita Filo Pastry Pies - A Detailed Recipe.

Ingredients:

• 100 g crumbled feta cheese
• 1/2 tbsp. ricotta cheese
• 2 tbsp (30 g) butter
• 1 cup chopped fresh parsley leaves
• 1 pack (300 g) frozen creamed spinach
• 1 tbsp pepper
• 1 teaspoon ground nutmeg
• 2 tbsp ouzo
• 1/4 cup crushed pepperoncini peppers with juice
• Olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

filo dough, ricotta cheese, feta cheese, peperoncino pepper, nutmeg, spinach, cream, parsley

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Preparation:

Step 1
• Place a coffee filter over a bowl and strain the ricotta. Discard the liquid.
  
  In a 2-quart (2-liter) skillet, melt the butter over medium heat. Add the parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Pour in the ouzo and simmer for another 5 minutes. Remove from the heat, stir in the ricotta, feta, and pepperoncini. Let the mixture cool and refrigerate for 20 minutes or more.
Step 2
• Preheat oven to 190°C.
  
  Meanwhile, unroll the phyllo dough and, starting from the long side, cut the sheets into 5cm-wide strips. Cover the dough with a paper towel and a slightly damp kitchen towel. Take 3 strips and lightly brush the surface of the sheet with olive oil. Place a teaspoon of filling on top, placing it 1.5cm above the bottom corner.
  
  Fold into a triangle shape and continue folding, as if folding a flag. Repeat this process until all the dough and filling has been used.
Step 3
• Place the triangles seam-side down on a parchment-lined cookie sheet. Lightly brush the triangles with olive oil and bake for 20 minutes, until golden brown. Cool slightly and transfer to a serving platter. Freeze any leftover dough for use in other dishes.

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