Chef Jennifer Hughes' Spinach Ricotta Pecan Phyllo Pies
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 Garlic Clove, Minced
- 1/4 cup Shallots, Chopped
- 7 ounce Fresh Spinach
- 1 cup Whole Milk Ricotta, Strained
- 1/2 cup Natural Pecans, Roasted and Chopped
- 1/2 cup Lemon Zest
- 1/4 teaspoon Black Pepper (add more to taste)
- 1/4 teaspoon salt (add more to taste)
- 1 Package of Phyllo Dough (thaw 1 roll)
- 12 tablespoon Butter, Melted
Directions
- Preheat oven to 350° F.
- Heat oil and add garlic. Cook for 1 minute, then add shallots. Cook an additional 1-2 minutes.
- Add spinach and cook until fully wilted. Cool and then chop.
- Mix spinach, ricotta, pecans, zest, pepper and salt. Add more or less salt and pepper as desired.
- Unroll 1 thawed roll of phyllo dough. Take 1 layer of phyllo dough, and brush with melted butter.
- Stack the next sheet of phyllo dough on top, and repeat this process until you have 4 sheets of dough.
- Cut into 3"x 3" squares. Scoop out about 1 1/2 teaspoons filling and place in the center of each square. Then, brush the edges of the squares with butter.
- Taking one corner of the square, lift it up and fold it over to the opposite corner, making a triangle. Press down on edges to seal.
- Place on a parchment lined sheet tray, and cover pies with a damp towel to prevent drying out.
- Repeat the process until you have used up all the filling. Use the remaining butter to brush on top of the phyllo pies.
- Bake for 15 minutes.
