Mini Spinach Pie with Whipped Ricotta
- 1 tbsp. Olive Oil
- 5 Garlic Cloves, chopped
- 9 oz. Fresh Spinach
- 1 tbsp. Chopped Calabrian Peppers, optional
- 15 oz. Whole Milk Ricotta
- 2 tbsp. Grated Parmesan
- 3 tbsp. Melted Butter
- ½ Package of Phyllo Dough
- 2 tbsp. Olive Oil
- 2 tbsp. Parmesan
- Fresh Parsley, optional for garnish
- Place olive oil in a skillet over medium-high heat. Add garlic cloves and sizzle until fragrant, between 1 - 2 minutes. Then add fresh spinach and continue to sauté until wilted, about 5 minutes. Once wilted, add Calabrian peppers and sauté for 1 more minute and set aside.
- Add ricotta to a food processor and blend for roughly 1 minute, or until smooth.
- Melt butter and brush the entire interior of the muffin tin cups. Add 1 - 2 sheets of phyllo dough to each tin, pushing down to create a crust.
- Fill each phyllo muffin with a dollop of whipped ricotta and top with spicy spinach. Divide equally among 12 muffin cups.
- Top each with a sprinkle of grated parmesan and 1 - 2 more phyllo dough sheets. Brush the tops with olive oil and another sprinkle of parmesan.
- Bake at 375F for 15 - 17 minutes, or until the crust is golden brown on top. Remove from tins, and enjoy with your favorite sauce.
Recipe by Slice of Jess at https://sliceofjess.com/mini-spinach-pie-with-whipped-ricotta/
3.5.3251