Layering each sheet of phyllo, one by one, soft and silky to touch, I carefully brush each with a fair share of oil. So light and gentle, cool to touch. I could imagine wrapping myself in one of these sheets on a warm summers day. After placing the pan in the oven, the aroma that is carried throughout the house is filled with sharp flavors, savory, sweet. Caramelized onions, spring onions, and spinach. So rich and green. As I take a bite, my teeth gently pierce through the thin layers of phyllo, followed by fresh, inviting, wholesome spinach, creamy cheese. The combination is delightful.
makes 8 - 10 pieces
INGREDIENTS
1 tbsp butter
6 sprigs green onions, diced
1 large shallot, diced
2 lb frozen spinach, thawed and drained
1/4 cup parsley, chopped
2 eggs, beaten
1/2 cup feta cheese, crumbled
1/2 cup ricotta cheese
salt and pepper
14 - 16 sheets phyllo pastry
1/2 cup extra virgin olive oil
1/2 tsp coarse sea salt