Ricotta Spanakopita

By Grandmax4

Ingredients

• 1 tbsp good olive oil
• 1/2 cup chopped white onion (1/2 of an onion)
• 2 scallions, white and green parts, chopped
• 3 cloves of garlic, minced
• 1 (16-ounce) packages frozen chopped spinach, defrosted
• 2 eggs, lightly beaten
• 1/4 cup freshly grated Parmesan cheese, divided (you’ll use it in the spinach and for the phyllo)
• 3 tbsp plain dry bread crumbs
• 1/2 teaspoon grated nutmeg
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup ricotta cheese
• 12 sheets frozen phyllo dough, defrosted (min were the size of sheets of paper)
• Sea Salt, for sprinkling

Details

Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Preheat the oven to 375 degrees F.

Heat the olive oil in a saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the garlic and scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
*I say gently, but I had to press the heck out of it to get all the water out. The spinach isn’t fragile, so SQUEEZE that water out!

When the onion and scallions are done, add them to the drained/thawed spinach. Mix in the eggs, 2 tbsp Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the ricotta.

Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. spray the dough lightly with nonstick spray and sprinkle it with a teaspoon of parmesan cheese. Working quickly, slide another sheet of phyllo dough on top of the first, spray with pam, and sprinkle lightly with parmesan. (Use just enough parmesan so the layers of phyllo don’t stick together.) Pile 3 layers total on top of each other this way, spraying each layer with pam and sprinkling with parmesan.

Cut the layered sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag.