East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Wrapped in golden layers of shard-crisp phyllo, this pie epitomizes comfort food, but at the same time feels wholesomely healthy. Especially delicious when served with a dollop of garlicky tzatziki, the recipe for my Kale and Ricotta Spanakopita works best when served as a light lunch or as part of a mezze-style spread.
1HR 5MINS
$3.69
Ingredients
Servings
4
1.1 lb
Phyllo Dough, thawed
1
Large Onion, finely diced
14 oz
16 cups
3 cloves
1 cup
Ricotta Cheese
1/2 Tbsp
Ground Nutmeg
3 Tbsp
4 sprigs
4 sprigs
as needed
to taste
to taste
Coarse Black Pepper
to taste
Black and White Sesame Seeds
preferably toasted
Nutrition Per Serving
VIEW ALL
Calories
564
Fat
16.5 g
Protein
20.7 g
Carbs
83.6 g
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/