Description
A savory and elegant pastry filled with creamy ricotta and spinach, wrapped in flaky phyllo dough and drizzled with a fragrant lemon thyme honey glaze.
Ingredients
Scale
For the Crust:
- 8 sheets phyllo dough, thawed
- 1 cup ricotta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/4 cup melted butter
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix ricotta, spinach, Parmesan, egg, garlic, nutmeg, salt, and pepper until combined.
- Lay one phyllo sheet on the baking sheet, brush lightly with melted butter, and repeat layering with remaining sheets, brushing each with butter.
- Spread the spinach-ricotta mixture lengthwise down the center of the phyllo stack, leaving a 2-inch border on each side.
- Cut the phyllo on both sides of the filling into 1-inch strips, then fold strips over the filling in a braided pattern.
- Brush the top with remaining butter and bake for 25-30 minutes until golden brown.
- While baking, warm honey, lemon juice, and thyme in a small saucepan until combined. Drizzle over the braid before serving.
Notes
You can customize the seasonings to taste.