Spanakopita Stuffed Peppers

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Spanakopita Stuffed Peppers

Spanakopita Stuffed Peppers

Courtesy of Zimmysnook

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

  • 3 tablespoons extra-virgin olive oil, divided, plus more for phyllo

  • 3/4 cup chopped red onion

  • 1 tablespoon finely diced jalapeño, optional

  • 2 (8 oz) packages spinach

  • 1 tablespoon chopped fresh dill

  • 2 tablespoon chopped fresh parsley, plus more for garnish

  • 2 cloves garlic, minced

  • 1/2 teaspoon ground pepper

  • ½ cup ricotta cheese

  • 1/2 cup crumbled feta cheese

  • 2 eggs

  • 3 bell peppers, cut in half lengthwise, seeds & membranes removed

  • ¼ teaspoon salt

  • 6 sheets of phyllo, thawed

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  • ProBond ® TITUM ® 12.5" Skillet

  • OvenBond ® Medium Sheet

  • Provisions™ 7qt Large Bowl

  • Provisions™ 3qt Colander

Directions

  1. 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.

  2. Preheat the oven to 375°F
  3. Place the pepper halves on a sheet pan and rub them all over with the remaining 1 1/2 tablespoons of olive oil.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle with chopped parsley, serve and enjoy.