By Victoria Hart Glavin of Tiny New York Kitchen
This spanakopita inspired dish is a great vegetarian main or a hearty side for meat or chicken.
Ingredients
1/4 Cup Butter
1 Small Yellow Onion (Chopped)
20 Ounces Frozen Chopped Spinach (Thawed & Squeezed Dry)
1 Cup Whole Milk Ricotta Cheese
3 Large Eggs
1/4 Cup Crumbled Feta Cheese
3 Tablespoons Fresh Dill (Chopped)
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Sheets Frozen Phyllo Dough (Thawed)
Preheat your oven to 375 degrees. In 10 inch nonstick (oven safe) skillet melt butter over a medium heat. Transfer 2 tablespoons melted butter to small-size bowl. Add onions to skillet and cook for 5 minutes until softened. Stir occasionally. Remove from heat and let cool slightly. Stir in spinach, ricotta, eggs, feta, dill, kosher salt, and pepper.
Lay 1 sheet phyllo dough on work surface. Brush lightly with reserved melted butter. Lay over spinach mixture. Fold edges under to fit inside skillet. Make sure to keep extra phyllo dough covered while you work.
One at a time, brush remaining 3 sheets with butter and add to skillet. Rotate and scrunch each sheet slightly so edges are offset and top is a bit ruffled.
Place in oven and bake 30 minutes until golden brown and heated through.
Remove from oven and let cool 10 minutes before slicing. Serves 4
Prep Time: 25 Minutes
Cook Time: 38 Minutes
Total Time: 63 Minutes
“Work With What You Got!”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.