My fairy godmother, Sandra Merritt, and I try to get together for lunch whenever we can. If we have a favorite spot, it’s usually Athens after church. I love their Greek Salad and spanikopita, she takes a to-go order for her husband Cullen of Avgolemeno soup. So, I was pretty excited to find this recipe which is a bit lighter than Athens’. It also has my favorite - ricotta.
1 package of frozen spinach, thawed and drained
6 oz frozen phyllo pastry dough
4 T melted butter
8 oz ricotta cheese, about 1 cup
1/2 cup pine nuts, toasted in a dry skillet
salt and pepper
~ Preheat oven to 350º F.
~ Lay out phyllo dough on dry surface, brush with melted butter.
~ Layer three more sheets of phyllo, brushing each layer with butter.
~ Combine ricotta, pine nuts, cooled spinach, salt, and pepper into bowl and mix.
~ Spread spinach over phyllo stack, leaving a 1-inch border all the way around.
~ Roll the phyllo from the long side into a log shape.
~ Twist ends to close, then brush entire log with butter.
~ Bake on a baking sheet for 30 minutes until golden.
~ Allow to cool for 5 minutes. Slice on bias.