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Rated 5.0 stars by 1 users
Breakfast
Mediterranean
6
15 minutes
20 minutes
370
1 (10 ounce) box frozen spinach, thawed and excess liquid squeezed out
1 tablespoon minced garlic
2 eggs, beaten
3/4 cup ricotta
5 ounces feta, crumbled
1 teaspoon Dill Blend
8 ounces phyllo dough
6 tablespoons unsalted butter, melted
Preheat oven to 375°F. In a large mixing bowl, combine spinach, garlic, eggs, ricotta, feta, and Dill Blend.
Flip a sheet pan upside down and top with a piece of parchment paper. Place one sheet of phyllo dough on the parchment paper. Brush the entire sheet with butter. Top with a second sheet of phyllo perpendicular to the first, brush with butter. Lay the third sheet diagonally, brush with butter. Lay the fourth sheet diagonally in the opposite direction, brush with butter. Repeat with remaining sheets.
Place spinach mixture in the middle of the phyllo, spread out in a circle about 3 inches from the edge of the phyllo.
Fold edges of phyllo over the spinach filling. Brush phyllo edges with butter.
Bake for 25-30 minutes or until phyllo is golden brown and crisp and filling is set.
Calories 370, Fat 23 grams, Saturated Fat 13 grams, Carbs 25 grams, Fiber 1 grams, Sugar 2 grams, Protein 14 grams, Cholesterol 125 milligrams, Sodium 600 milligrams
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