I forgot how much fun working with Phyllo pastry was. A while ago I found this recipe, while looking at Martha Stewart online, and thought it looked so delicious! So I set out and bought the ingredients for them.
Sadly I didn’t get to making them right away and part of the ingredients turned. A second attempt and I finally got to making them today. I omitted the egg yolks, merely because I didn’t have enough and didn’t think they’d keep that well if I didn’t get to them all right away, which I’m sure I won’t.
But wow! Delicious they are! The creaminess of the ricotta, with the sharpness of the feta, combined with the buttery phyllo and yummy spinach, equals pure win.
The best part? They not only taste good, but they’re beautiful to look at. Don’t you think?