Spinach Feta Filling
|Frozen chopped spinach||10 Ounce|
|Finely chopped yellow onion||1⁄2 Cup (8 tbs)|
|Olive oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Finely chopped fresh dill/Fresh mint||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Feta cheese||1⁄4 Cup (4 tbs)|
Defrost the frozen spinach.
Drain it, then squeeze out as much remaining moisture as possible with your hands.
Saute the onion in the olive oil until tender and golden, about 20 minutes.
Add the spinach and cook over low heat, stirring constantly, for 10 to 15 minutes, or until mixture is dry.
Season to taste with nutmeg, salt and pepper, and scrape out into a bowl.
Cool to room temperature.
Stir in the dill or mint, the ricotta, and finally the feta, crumbled into small pieces.
Taste and correct seasoning.
Use as a filling for phyllo triangles.