| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 30 min |
| Yield: | 24 servings |
Ingredients
- 1/2 cup ricotta cheese
- 2 tablespoons butter
- 1 cup chopped fresh parsley leaves
- 1 (10-ounce) package frozen creamed spinach
- 1 tablespoon pepper
- 1 teaspoon ground nutmeg
- 2 tablespoons ouzo
- 1 (3.5-ounce) package reduced fat crumbled feta cheese
- 1/4 cup minced pepperoncini and their juices
- 1 box phyllo dough, thawed
- Extra-virgin olive oil
Instructions
- Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside.
- In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more.
- Preheat oven to 375 degrees F.
- In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 91 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 9 mg |
| Sodium | 154 mg |
Reviews
These were really good! I don’t drink or use alcohol when I cook, so I didn’t even think of using the Ouzo. I can’t imagine it would be good in this anyway!
the spinach was delicious wrapped in phyllo. I didn’t use creamed spinach, just cooked spinach, seasoned, then cooled, & wrapped in phyllo. delicious!
love sandra lee, always gives me great ideas!
sharon
long beach
love sandra lee, always gives me great ideas!
sharon
long beach
the ouzo was strong and the nutmeg didn’t fit the dish.
Quick to make, my first experience with phyllo dough. The “flag folding” keeps everything neatly inside but be careful not to overstuff. I put in 2 tsp of filling and it stayed put, any more than that and it spilled out in baking. My only recommendation would be to cut down on the blcak pepper to 1 teaspoon, maybe 2 to your taste, but 1 tablespoon was too much. It took away from the spinach taste.
I made these for a party without the ouzo and was a great hit with everyone! I also used pre-made phyllo shells/cups and put the filling into them and baked at 350 until filling was hot. They were great bite sized and didn’t require all the time to fold. Many people raved, including my Lebanese mother in law.
The recipe filling is HORRIBLE!
The filling was terrible.
We hated the taste of the filling
The filling may have been the worst thing I have ever tasted in my life. It was truly horrid.
revolting