Spanakopita Triangles (Soy-Free)

Ingredients

• 1 box Phyllo dough (soy-free)
• about 450 g Spinach (fresh or frozen)
• about 225 g Feta cheese (dairy)
• about 225 g Ricotta cheese (dairy)
• 2 large Eggs
• 0.5 cup Olive oil
• 0.5 medium Onion
• 2 cloves Garlic
• 0.25 cup Fresh dill
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2If using frozen spinach, thaw and squeeze out excess water. If using fresh spinach, sauté until wilted and drain excess water.
3. 3In a large bowl, combine spinach, feta cheese, ricotta cheese, eggs, minced onion, minced garlic, fresh dill, salt, and pepper.
4. 4Brush a baking sheet with olive oil.
5. 5Lay one sheet of phyllo dough on the baking sheet. Brush with olive oil.
6. 6Repeat with 5-6 layers of phyllo dough, brushing each layer with olive oil.
7. 7Spread the spinach mixture evenly over the phyllo dough.
8. 8Top with another 5-6 layers of phyllo dough, brushing each layer with olive oil.
9. 9Score the top layer of phyllo dough into triangles.
10. 10Bake for 30-35 minutes, or until golden brown.
11. 11Let cool slightly before serving.

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