2 packages frozen spinache or 2 pounds fresh
1 large onion, chopped
1 tbsp. olive oil
1 cup chopped green onion
2 1/2 - 3 cups "stedda" ricotta (recipe follows)
1/4 tsp. grated nutmeg
freshly ground pepper (to taste)
3 tbsp. chopped frech dill or 2 tsp. dried
1/2 cup chopped frech parsley
1 package phyllo dough
1) Steam frozen spinach until tender; chop fresh spinach coarsely (discarding stems) and steam in large covered pot until juices run out. Press in a collander to remove as much juice as possible. Set aside.
2) Heat onion and oil in a large skillet. Add green onion and saute over medium heat for 5 minutes, stirring frequently.
3) Combine tofu ricotta, nutmeg, pepper to taste, dill, parsley, and onion mixture with spinach in a medium bowl. Set aside.
4) Preheat oven to 375F. Cut phyllo into three 5 x 12 inch strips. Stack on work surface and cover with slightly moistened kitchen towel. Take one [I usually use 2-3 so it doesn't fall apart] strip from the stack, cover, and immediately bruch strip with oil. Fold 1/4 the strip and brush with oil again. Place generous 2 tablespoons of spinach mixture at the bottom of the folded strip. Make three triangular folds [You should end up with a triangle]. Brush with oil and set on a lightly oiled cookie sheet. Continue until you have used all the spinach mixture and bake for about 20 minutes or until golden brown. [I usually only make 2-3 triangles if I'm just cooking for myself, then freeze the rest of the filling.]
1 pound (16oz.) firm tofu
1/3 cup olive oil
1/2 tsp. ground nutmeg
1/2 tsp. seasoned salt or ground rock salt
1/4 tsp. salt-free seasoning
Place three-fourths of the tofu and all other ingredients in a blender and blend until thick and smooth. Add and blend the remaining tofu to the mixture.
This is one of my favorite recipes Hope you all enjoy it.:)