A twist on a Greek dish that is perfect for your Shavuot table.
- 1 lb Cream Cheese 2 bricks, allow to soften on the counter for an hour
- 1 lb Ricotta Cheese
- 2 Large Eggs
- 2 lbs Fresh Spinach Washed and stems removed
- 2 Large Onions Sliced
- 1 Stick Unsalted Butter Melted
- Kosher Salt For seasoning your spinach and onions
- 2 Large Leeks Green part removed, white part cleaned, and sliced in to matchsticks
- 1 lb Feta Cheese Crumbled
- Vegetable Oil For Frying
- 1-1 lb Package Filo Dough
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Add 2 tablespoons of the melted butter to a large saute pan an place over medium heat. Add the onions and season with a heavy pinch of salt. Saute until the onions begin to brown.
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Add 2 more tablespoons of butter and the spinach to the pan. Season again with another heavy pinch of salt. Cook until the spinach has wilted, but be careful not to cook it too much as spinach shrinks significantly when cooked.
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Remove the spinach and onion mixture from the pan to the bowl from your mixer. Drain off any excess liquid. Allow to cool to room temperature.
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Add the cream cheese, ricotta, and eggs to the mixer Bowl. With the paddle attachment mix until thoroughly combined. You can do this in a mixing bowl with a spatula, but the stand mixer definitely makes it easier.
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Brush the muffin tins with melted butter. Cut the filo dough in to 48-3x3 inch squares, and brush each square with melted butter. Place two squares in each cup slightly off set from each other making sure to cover the entire side and bottom the muffin tin cup.
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Fill each cup 3/4 the way with the spinach and cream cheese mixture, about 3 tablespoons.
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Top each one with feta and bake for 45 minute. Allow to cool and remove from the muffin tins.
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Add a 1/4 inch of oil to a frying pan and place over low heat. Once the oil is hot add a handful of leeks at a time, and fry until they just turn golden brown. Be careful as the leeks can burn quickly.
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Top the cheesecakes with the leeks and serve immediately.