Spinach Phyllo Bake

Directions

Preheat oven to 360° F. In a medium sauté pan, heat a small splash of olive oil and sweat the shallots and garlic until translucent. Add the spinach and increase heat to high. Add the broth, salt and chili flakes. Cook until all the extra liquid is reduced, and the spinach is nicely glazed. When all the liquid is cooked out, remove from heat and transfer to a colander over a bowl.

While the spinach mixture drains, prepare the cheese mixture.  In a large bowl combine marscapone, ricotta, parmesan and eggs. Stir to combine, add the nutmeg and any of the run-off juices from the spinach. Stir to combine thoroughly, but do not overmix as ricotta will become grainy.

Lightly grease an 8”x9” baking pan. Working quickly, remove one sheet of phyllo from the package, keeping the remaining sheets covered with a damp towel. Using a pastry brush, lightly brush the phyllo with butter, gently pressing it into the corners. Lay another sheet on top, repeating the brushing process. Repeat until you have a base of six sheets. Fill the base of the pastry with the spinach and top with the ricotta mixture.

Lay one sheet of phyllo over the top of the mixture; brush lightly with butter. Lay another sheet over top and again repeat the buttering process until you have a top crust of six layers. Pinch the edges to see the phyllo crust; poke two holes in the top of the crust to allow steam to escape. This will help ensure a nice light crust.

Bake in preheated oven until crisp and golden, approximately 25 minutes.