Spinach Feta Package

Name: Spinach Feta Package
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 400 g fresh spinach; 1 Garlic clove; 2 Shallots; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 untreated lemon; 6 Stem(s) flat leaf parsley; 100 g Feta cheese; 100 g Ricotta cheese; 2 Eggs (size M); 4 leaves Filo or yufka dough (à 30 x 31 cm; cooling shelf); 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

400 g fresh spinach
1 Garlic clove
2 Shallots
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 untreated lemon
6 Stem(s) flat leaf parsley
100 g Feta cheese
100 g Ricotta cheese
2 Eggs (size M)
4 leaves Filo or yufka dough (à 30 x 31 cm; cooling shelf)
7-10 Tbsp Grease

Directions

1
Clean and wash the spinach. Peel garlic and chop finely. Peel and finely chop the shallots. Heat 1 tablespoon of oil in a pot. Sauté shallots and garlic for about 2 minutes. Add spinach, let it fall together and season with salt, pepper and nutmeg. Remove spinach from the heat and let it cool down
2
Wash the lemon and finely grate half of the peel. Wash parsley, shake dry, remove leaves and chop finely. Crumble the feta. Stir the ricotta, eggs and feta into the spinach and season to taste again
3
Cut the dough sheets into 6 squares each and spread with approx. 2 tablespoons of olive oil. Lay out 6 greased troughs of a muffin sheet with 4 dough corners on top of each other, leaving a rim of dough protruding
4
Place the filling in the middle and fold over the edges of the pastry. Brush with olive oil and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-30 minutes. Serve hot