Broccoli-kopita
From notyourmomma 16 years ago
- 20 minutes to make
- Serves 8
Love spanakopita but have an avowed spinach hater in the house, then try this version with chopped broccoli instead. Just as easy and equally delicious.
Ingredients
- 2 cups of cooked chopped broccoli, well drained. shopping list
- I save the stems just for this dish. shopping list
- 1 large egg shopping list
- 1/3 cup of crumbled feta shopping list
- 8 ounces of low fat part skim ricotta shopping list
- 1/2 cup of grated parmesan shopping list
- 1/4 tsp of pepper shopping list
- pinch of marjoram shopping list
- 1/8 tsp of nutmeg shopping list
- no salt because feta is salty enough shopping list
- 1 stick of melted butter-no substitute shopping list
- 6 sheets of filo dough-read the box on how to defrost shopping list
How to make it
- Preheat your oven to 350 degrees.
- Butter a cookie sheet.
- Mix together the broccoli, egg, feta, ricotta, parmesan and seasonings.
- Spread out a sheet of feta on your cutting board and brush with lots of the melted butter.
- (keep other filo leaves covered with a damp towel while you work)
- Put on another sheet and butter that one.
- Cut the dough into 4 rectangles with a very sharp paring knife.
- Dragging a dull knife through the leaves will shred your pretty filo.
- Place a tablespoon of filling at one end of each square.
- Roll the dough over the filling, tucking in each end like and egg roll.
- As you finish rolling up the bundle, put it on the cookie sheet seam side down.
- Brush with more butter.
- Repeat until you use all of your filling.
- Now you can bake these and enjoy immediately at 20 minutes until brown and crisp.
- Or you can freeze them unbaked for a later date. Do not defrost if you freeze for later, just bake them about ten minutes longer.
- These are best served piping hot.
People Who Like This Dish 5
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Reviewed by 2 people-
Different and great! Thank you for the post saved and 5 forks.
Vickie
victoriaregina
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great post!
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