Individual Spanakopita
- 1 tsp olive oil
- 1 None onion, finely chopped
- 1 bunch chard, stalks and leaves finely chopped separately
- 1/4 cup finely chopped dill
- 1 1/4 cups ricotta cheese
- 7 oz feta cheese
- 1/4 cup finely grated Parmesan cheese
- 2 None eggs, lightly beaten
- 1/4 cup finely chopped mint
- 1 None lemon, peel grated
- 12 sheets phyllo dough
- 8 tbsp (1 stick) butter, melted
- 1 tbsp sesame seeds
- Preheat the oven to 350u0b0F. Grease eight 1-cup pie pans or ramekins and place on a baking pan.
- Heat oil in a large skillet on high heat. Cook onion and chard stems, stirring, for 5 mins, until softened. Add chard leaves, half of dill and 1 tbsp water. Cook, stirring occasionally, for 5 mins, until leaves have wilted.
- Transfer to a large bowl. Cool. Add ricotta, feta, Parmesan, egg, mint, lemon peel and remaining dill. Stir to combine. Season.
- Stack 6 sheets of phyllo on a clean surface, brushing each sheet with a little melted butter. Repeat with remaining phyllo and a little more butter to create a second stack. Cut each stack into 6 equal squares, to make 12 squares total.
- Using 8 squares, line bottom and sides of prepared pans, allowing edges of phyllo to stand upright. Divide chard mixture among the phyllo crusts, smoothing surface.
- Separate remaining 4 phyllo squares in half, to make 8 squares, 3 sheets thick. Place over filling, folding edges together to enclose filling and create a decorative border. Brush phyllo with remaining butter. Sprinkle with sesame seeds.
- Bake for 20-25 mins, until golden. Cool pies in pans for 10 mins. Remove from pans; cool slightly on wire rack. Serve.
olive oil, onion, chard, dill, ricotta cheese, feta cheese, parmesan cheese, eggs, mint, lemon, phyllo, butter, sesame seeds
Taken from recipes-plus.com/api/v2.0/recipes/32680 (may not work)