Spanikopita Filling With 3 Cheeses

Adapted by Debra Steppel from the recipe at https://www.food.com/recipe/phyllo-triangles-with-spinach-feta-and-ricotta-425446

which is quite similar to the recipe at https://www.dimitrasdishes.com/spanakopita-spinach-pie/ The filling can also be used to stuff large pasta shapes e.g. stuffed shells or manicotti. We liked Debra's modifications to the filling recipe because it has no bitter taste as is common with commercially-prepared spanikopita.

Ingredients

2 bags (each 10-ounces) frozen chopped spinach, thawed and squeezed dry in cheesecloth

3 large eggs, lightly beaten

8 oz. feta cheese, crumbled into fine pieces

Approx 1-1.5 pounds of ricotta cheese

8 oz. finely shredded or grated white cheeses (I use a mix of mozzarella, provolone, asiago, etc.) OR can use grated or shredded parmesan/romano

2-3 scallions, sliced into thin rounds

1⁄8 - 1⁄4 cup of minced fresh dill

2 Tblsps lemon juice (optional: can add zest if using a fresh lemon)

1 rose (4-5 cloves) of garlic, minced or pressed through a garlic press

1 tsp grated/powdered nutmeg

1 tsp salt

1/2 tsp ground black pepper

If making Spanikopita triangles, you will also need 1 lb. of frozen phyllo dough (1 full box) and about 2/3 cup of olive oil to brush on with a pastry brush.

If making spinach-stuffed pasta, you will need to cook the pasta in advance of filling it. Then you can pour red sauce over the stuffed pasta.

Mise en Place

1. Thaw 2 bags of spinach and the box of phyllo in fridge overnight. (everything else is done the next day)

2. Crumble feta.

3. Scallions: wash and slice.

4. Dill: wash, remove large stems, and mince.

5. Garlic: peel, remove ends and any bad spots, and mince.

6. Lemon (if using fresh): zest and squeeze.

7. Prepare sheet pans by lining with parchment paper.

Directions To Make Filling

1. In a large mixing bowl, lightly beat the eggs (with a fork or electric mixer) until combined.

2. Add the crumbled feta, ricotta, shredded/grated cheese, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper to the eggs. Mix until combined.

3. Stir in the spinach, a handful at a time, and mix until uniformly combined. (The filling can be refrigerated in an airtight container for up to 24 hours.).

Directions to make the triangles are at https://www.dimitrasdishes.com/spanakopita-spinach-pie/ The first 3 minutes are how to make the filling. Folding instructions are on the video starting at minute 3:18. (Link to the video only is at https://www.youtube.com/watch?v=l9b94ooadZo