Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, blend together the spinach, ricotta, ham, Parmesan, tarragon, egg yolks, salt and pepper to taste. | 2. Place one sheet of phyllo on your work surface, covering the remaining phyllo with a damp tea towel to prevent it from drying out. | 3. Brush the sheet lightly with butter; lay a second sheet over top and brush with butter. | 4. Using a ruler and sharp knife, cut the pastry crosswise into 3-1/2-inch wide strips. | 5. Spoon rounded tablespoons of filling about one inch from the end of each strip. | 6. Fold one corner of the phyllo over the filling so the bottom edge of the phyllo meets the side edge to form a triangle. | 7. Continue folding the triangle sideways and upward until the end of the phyllo strip is reached. | 8. Press the edges firmly together. | 9. Repeat with the remaining phyllo sheets and filling. | 10. Place the triangles on lightly greased baking sheets; brush with butter. | 11. Bake in a 375 degree F oven for 15-20 minutes or until puffed and golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo pastry	1	package	thawed	-	-	-	-
butter	1	cup	unsalted melted	1368.0	62.856	42.744	115.2
spinach	2	cups	cooked squeezed chopped	66.0	11.7	6.6	0.9
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
ham	1 1/2	cups	cooked shredded	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
tarragon leaf	1/2	teaspoon	dried	-	-	-	-
egg yolk	4			218.96	2.4412	10.7848	18.0472
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.