Ingredients
- ⅓ roll of phyllo pastry.
- 4 cups fresh spinach, washed with stems removed
- 1 cup ricotta cheese
- ½ cup Parmesan cheese finely grated
- 2 eggs, 1 reserved for egg wash
- 2 garlic cloves, sliced or coarsely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- ⅓ roll of phyllo pastry
- 2 large zucchini squash, sliced to ⅓ inch thickness
- 2 garlic cloves, sliced or coarsely chopped.
- 4 oz fresh mozzarella cheese coarsely cut (or ½ cup shredded mozzarella)
- ½ cup fresh Parmesan cheese, finely grated.
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
- 1 tablespoon olive oil
- ⅓ roll of phyllo pastry
- 2 medium heads broccoli
- 1 lb Italian sausage
- 1 cup Parmesan cheese, finely grated
- 2 eggs, 1 reserved for egg wash
- 2 tablespoons butter
Recipe Description
Over the next few weeks we will be featuring a multi-course Italian dinner, straight from the kitchen of a dear friend of ours, Paola. Paola happens to be a fifth generation Methodist pastor, nothing so unusual about that right? Perhaps not, except for the fact that she hails directly from what many consider the epicenter of all great things culinary; the land of Italy. Friends, let me say, when it comes to culinary finesse and skill, this lady is the real deal.
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