Spanakopita ( Spinach Cheese Phyllo)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 1/2 cup onion, diced
• 1 (10 ounce) bag fresh spinach, rinsed, well drained and chopped or 1 (10 ounce) package frozen spinach, thawed and well drained
• 1/2 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 egg, slightly beaten
• 1/8 teaspoon salt
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper
• 4 sheets phyllo dough
• 1/4 cup dried unflavored breadcrumbs

Recipe

• 1 in a medium skillet over medium heat, melt 1 tablespoon of butter; add onion and cook 5 minutes.
• 2 add spinach and cook, stirring constantly, for 2 to 3 minutes or until moisture has evaporated.
• 3 remove from heat; stir in cheeses, egg, and seasonings; set aside.
• 4 preheat oven to 375°f.
• 5 melt remaining butter.
• 6 place one phyllo sheet lengthwise on waxed paper.
• 7 brush phyllo lightly with butter and sprinkle with 1 tablespoon of bread crumbs.
• 8 place another phyllo sheet on top, brush with butter and sprinkle again with crumbs.
• 9 spread half the filling ( about 3/4 cup)along lengthwise edge of phyllo.
• 10 with both hands lift waxed paper and roll from lengthwise edge, jelly-roll fashion.
• 11 place seam-side down onto a cookie sheet;press each end to seal.
• 12 brush top with butter and cut gashes in top of roll at 1 inch intervals.
• 13 make second roll with remaining ingredients.
• 14 bake for 20 minutes or until golden brown.
• 15 * can be made ahead up to this point. cool, wrap in plastic wrap, then in foil and freeze for up to 1 month. to serve, unwrap and heat in 400°f oven for 12 to 15 minutes).
• 16 while warm cut into 1 inch slices, using gashes as a guide.