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SPINACH, BROCCOLI & RICOTTA MINI CHEESE PIES

Ingredients
  

  • 8 Sheets of Phyllo Dough
  • 3 cups of Spinach frozen or fresh
  • 1 1/2 cup of Broccoli Head frozen or fresh
  • 1 Leek chopped
  • 1 cup Ricotta Cheese
  • 1/2 cup Feta Cheese optional
  • 1/4 cup Parsley
  • 1/4 cup Dill
  • Salt
  • 2 tablespoon Ketchup optional
  • Olive Oil

Instructions
 

  • In a large pan add Olive Oil, chopped Leek and sauté for a few minutes.
  • Add Spinach and Broccoli, into the pan and continue to simmer. (I used frozen for both of these two ingredients)
  • Once it is ready set it aside to cool off before adding in the cheese. Combine all the ingredients salt, ketchup, (I added some ketchup because I wanted to give it a bit of a kicand combine thoroughly.
  • Take the sheets cut them into long strips and brush olive oil, add about 1 tablespoon of the mixture onto the sheet.
  • These pies can me made in shape or form you wish I am just used to making them into triangles. If this process seems difficult for you, you can always make little rolls.
  • Place mini pies into baking pan and brush olive oil. Bake for 40 minutes or until golden brown depending on your oven at 180 degrees.