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- 1 large red (Spanish) onion, chopped
- 1 large eschalot (shallot), chopped
- 2 cloves garlic, minced
- 700g (1 1/2 lb) frozen chopped spinach, thawed
- 1 large spring onion (scallion), light green and white parts, finely sliced
- 4-5 sprigs flat leaf parsley, finely chopped
- good pinch nutmeg
- freshly ground black pepper
- salt to taste
- 250g (a bit more than 1/2 lb) whole milk ricotta
- 200g (a bit less then 1/2 lb) feta, crumbled
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs
- 12 – 16 sheets phyllo (depending on size)
- olive oil for brushing
View Full Recipe at Pizzarossa
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 964g | |
| Calories 556 | |
| Calories from Fat 105 | 19% |
| Total Fat 11.97g | 15% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 987mg | 41% |
| Potassium 2900mg | 83% |
| Total Carbs 85.02g | 23% |
| Dietary Fiber 25.7g | 86% |
| Sugars 14.62g | 10% |
| Protein 40.85g | 65% |
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