Delicious Greek pastries, made with phyllo dough, filled with a spicy mixture of spinach, onion, red bell pepper, red pepper flakes, garlic, feta and ricotta cheeses, chopped pistachios and egg.

Feta Spankopitas

1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 teaspoon red pepper flakes
1 (10-ounce) package spinach, washed
1 tablespoon coarsely chopped garlic
2 cups (12 ounces) crumbled feta cheese
1 cup (8 ounces) ricotta cheese
1 large egg, slightly beaten
3/4 cup chopped pistachios - divided use
6 sheets phyllo pastry, thawed
2 tablespoons melted butter

1. In a skillet, heat the oil over medium-high heat; add the onion, red pepper, and red pepper flakes. Sauté, stirring occasionally, until the vegetables are browned. Add the spinach and garlic; sauté until the spinach begins to wilt, 2 to 3 minutes. Remove from the heat.
2. In a bowl, combine the cheeses, egg, 1/2 cup of the pistachios, and the spinach mixture. Set aside.
3. Divide the phyllo into two stacks of 3 sheets each. Cut each stack into 3 equal strips. Cover the strips of unused phyllo with a damp towel while working with the pastry. Place about 1/2 cup of the spinach mixture on one strip, 2 inches from the bottom. Fold the corner of the pastry over the filling to start forming a triangle. Fold from one corner to the opposite side, as you would a flag, for the entire strip; repeat with the remaining strips.
4. Preheat the oven to 400°F (205°C).
5. Place the pastries on a baking sheet; brush with melted butter. Sprinkle with the remaining finely chopped pistachios.
6. Bake for 25 to 30 minutes or until the pastry is lightly browned.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.