If you know me I dive in head first and then think, “what have you got yourself into you crazy woman”??? I guess if I don’t try I will never know. I must admit that every vision I’ve ever had, I have tried, everything hasn’t always worked out but I know I can tick if off my bucket list and never look back. Yes, I know I talk a lot and if it’s too much just scroll right down to the Spinach, Feta and Ricotta in Phyllo recipe….haha! Then you avoid all my blabbering. I am not a huge risk taker so I do procrastinate about things. But I suddenly wake up one day and decide “today is the day” and without thinking I just do it. It’s how I started my blog too but I have no regrets. Life is too short for that. Sometimes you have to just take the plunge and learn as you go along. As long as it’s not a costly mistake. I am not all that tech savvy so I know I am going to have some scary moments but thank goodness I have an amazing and highly efficient web developer Lizna that helps me. So here I go, wish me luck! If you haven’t run off already let me tell you a little about this Spinach, Feta and Ricotta in Phyllo. It’s another easy recipe. I used store bought Phyllo. Cooking the spinach takes just a few minutes. There’s no rocket science to making this recipe. I don’t like complicated so I try not to give you complicated.
All you need to do is get some phyllo pastry, brush them with melted butter. Lay them out in a Bundt pan. fill it with the spinach filling and close it up. Takes about 25 minutes to cook and dinner is served. From my experience of baking Phyllo pastry I find that the bottom never crisps up as much as I like. It’s why I love this idea of using a Bundt pan. I remove it from the oven once cooked I turn it out onto a plate. I put another plate on top and turn it again. I then put it back into tin with the bottom now facing up. I cook it in the oven for another 5 minutes and I have totally crisp pastry all around. I love cheese so I added lots of cheese. Phyllo is a delicate pastry so you have to handle it with care but it is not difficult to work with at all. I love the fact that it’s kind of a rustic, forgiving pastry so no need to fuss over it too much.
If you can eat eggs then you can add eggs to the filling. I’ve added a little cheddar cheese to hold the filling together. If you loved this, please share!
