Spinach and Ricotta Pitas
|Green onions||1 Bunch (100 gm), chopped|
|Safflower oil||1 Teaspoon|
|Spinach||1 Bunch (100 gm), chopped (1 Pound)|
|Garlic salt||1⁄2 Teaspoon|
|Ricotta cheese||8 Ounce|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Filo dough sheets||12|
|Butter||4 Tablespoon, melted|
Saute onions in oil until glazed.
Add spinach and cook just until wilted drain off extra juice.
Add garlic salt and let cool.
Mix together the ricotta, eggs, cheese, and spinach mixture.
Season with salt and pepper to taste.
Lay out filo dough and cover with clear plastic wrap.
Using one sheet at a time, brush lightly with butter.
Cut into 6 strips, each about 3 inches wide.
Place a teaspoonful of cheese filling at one end of each.
Fold each strip like a flag and place seam side down on a greased baking sheet.
Brush tops with melted butter.
Bake in a 350Â° oven for 15 minutes or until golden brown.