Spanakopita Stuffed Peppers
Servings
6
Prep Time
20 minutes
Cook Time
60 minutes
Spanakopita is traditionally a delicious savory Greek pie made with crispy layers of phyllo pastry filled with spinach and feta cheese.
In this version, the spinach filling is stuffed into a sweet pepper, topped with a single sheet of phyllo, and baked until the pepper is tender and the phyllo is golden and crisp.
Ingredients
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3 tablespoons extra-virgin olive oil, divided, plus more for phyllo
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3/4 cup chopped red onion
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1 tablespoon finely diced jalapeño, optional
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2 (8 oz) packages spinach
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1 tablespoon chopped fresh dill
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2 tablespoon chopped fresh parsley, plus more for garnish
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2 cloves garlic, minced
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1/2 teaspoon ground pepper
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½ cup ricotta cheese
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1/2 cup crumbled feta cheese
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2 eggs
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3 bell peppers, cut in half lengthwise, seeds & membranes removed
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¼ teaspoon salt
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6 sheets of phyllo, thawed
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ProBond ® TITUM ® 12.5" Skillet
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OvenBond ® Medium Sheet
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Provisions™ 7qt Large Bowl
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Provisions™ 3qt Colander
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Directions
Heat 1 1/2 tablespoons of oil over medium heat, in large nonstick pan with a lid. Add red onion, and jalapeño then cook, stirring often, until softened, about 3 to 4 minutes. Add spinach, a quarter at a time, cook and cook, stirring occasionally, until wilted, 6 to 8 minutes. Stir in dill, parsley, salt, pepper, and garlic. Stir to combine and cook for 2 to 3 minutes. Transfer the spinach mixture to a colander to drain excess liquid and cool slightly.
- Preheat the oven to 375°F
- Place the pepper halves on a sheet pan and rub them all over with the remaining 1 1/2 tablespoons of olive oil.
- In a large bowl, beat the eggs. Stir in ricotta and feta. Add in the spinach and stir until well combined. Divide the spinach mixture evenly among the peppers.
- Brush a phyllo sheet lightly with olive oil, then loosely scrunch it up into a ridged circle, about the size of a pepper, and place it on top of a pepper. Repeat until all the peppers are topped with a phyllo sheet. Sprinkle with sesame seeds, optional.
- Place the sheet pan in the oven and bake until the peppers are tender, and the phyllo is lightly golden and crispy, 40 to 45 minutes.
- Sprinkle with chopped parsley, serve and enjoy.
