Phew, what a day! And I thought starting an online store was going to be a walk in the park. Trust me to always dive into things before I give it any serious thought. It’s how I’ve been my whole life so I suppose at my age that’s not going to change. I dive in first and then think, “what have you got yourself into you crazy woman”??? I guess if I don’t try I will never know. I must admit that every vision I’ve ever had, I have tried, everything hasn’t always worked out but I know I can tick if off my bucket list and never look back. I know I talk a lot and if it’s too much just scroll right down to the Spinach, Feta and Ricotta in Phyllo recipe….haha! Then you avoid all my blabbering.
I am not a huge risk taker so I do procrastinate about things. But I suddenly wake up one day and decide “today is the day” and without thinking I just do it. It’s how I started my blog too but I have no regrets. Life is too short for that. Sometimes you have to just take the plunge and learn as you go along. As long as it’s not a costly mistake. I am not all that tech savvy so I know I am going to have some scary moments but thank goodness I have an amazing and highly efficient web developer Lizna that helps me. So here I go, wish me luck!
If you haven’t run off already let me tell you a little about this Spinach, Feta and Ricotta in Phyllo. It’s another easy recipe. I used store bought Phyllo. Cooking the spinach takes just a few minutes. There’s no rocket science to making this recipe. I don’t like complicated so I try not to give you complicated.
All you need to do is get some phyllo pastry, brush them with melted butter. Lay them out in a Bundt pan. fill it with the spinach filling and close it up. Takes about 25 minutes to cook and dinner is served. From my experience of baking Phyllo pastry I find that the bottom never crisps up as much as I like. It’s why I love this idea of using a Bundt pan. I remove it from the oven once cooked I turn it out onto a plate. I put another plate on top and turn it again. I then put it back into tin with the bottom now facing up. I cook it in the oven for another 5 minutes and I have totally crisp pastry all around. I love cheese so I added lots of cheese. Phyllo is a delicate pastry so you have to handle it with care but it is not difficult to work with at all. I love the fact that it’s kind of a rustic, forgiving pastry so no need to fuss over it too much.
If you can eat eggs then you can add eggs to the filling. I’ve added a little cheddar cheese to hold the filling together.
Spinach, Feta and Ricotta in Phyllo
- 4 sheets phyllo pastry
- 3 tbsp melted butter
- 300g baby spinach
- 2 tbsp olive oil
- 1 onion finely chopped
- 3 large cloves garlic finely chopped
- 1 cup crumbled ricotta
- 1 cup crumbled feta
- 1/4 cup parmesan
- 1/4 cup cheddar cheese
- 1 tspn chilli flakes
- 1 tspn Ina Parmaan garlic and herb seasoning
- pinch of nutmeg
- Add the olive oil and onion to a pan and cook the onion until translucent. Add the garlic and sauté for a minute
- Add the garlic and herb seasoning and chilli flakes. Add spinach and cook until just wilted. Sprinkle in a pinch of nutmeg. Season with a little salt and pepper and allow to cool
- In a separate bowl mix all the cheese together and add it to the cooled spinach
- Brush the phyllo pastry with butter and lay in the Bundt pan, 2 on each side of the pan
- Fill it with the spinach filling. Cover the filling with the pastry, brush with more butter and bake at 180 degrees Celsius for 25 minutes or until pastry is golden brown. Allow the pastry to cool for 2 minutes turn it out onto a plate. Take another plate and place it on top. Remove the top plate and place the Bundt Pan over it. Turn it over, now the bottom will be on top. Bake in the oven for 5 minutes until it's nicely browned and crisp.
- I used the bigger spinach leaves for this dish but I have tried baby spinach before and I find that to work better. But it's a matter of preference
- If you feel the cheese it too much feel free to add less. If you can have eggs you can omit the cheddar cheese and add an egg to the filling to hold it together
- The phyllo pastry must hang down to the sides and there must be some in the middle to bring it together to cover the filling
- Rotating my phyllo in the pan is not a must but I find that it works for me and does crisp up the pastry beautifully
- Cover the phyllo with plastic wrap whilst working to prevent it from drying
- My chopped spinach leaves was about 7 cups or close enough