Spinach and Ricotta Cheese in
								Filo Pastry
- 1 6-oz. package fresh spinach
- 1 15-oz.
							 container ricotta cheese
- 2 eggs
- 1/4 cup chopped fresh parsley
-
							 1/2 tsp. salt
- 8 sheets filo pastry
Cook the spinach, pat dry and
							 roughly chop. Mix spinach, ricotta cheese, parsley, egg whites and salt. Add a
							 tsp. of water to the egg yolks to make a wash for the pastry. For each pastry,
							 take one sheet of filo and fold it lengthwise (if desired brush between the
							 layers with melted butter.) Place 1/8 of the mixture at one end of the filo.
							 Roll over once, fold in the ends, and continue to roll. Brush each pastry with
							 the egg yolk wash. Bake on a lightly greased baking sheet at 350F until golden
							 (approx. 20 minutes.) Serves 4.