Crispy Spinach & Feta Bougatsa

Step 1

Place the spinach in a large microwave-safe bowl, cover loosely with a paper towel, and microwave on high for 3 minutes until it wilts and releases water. Stop halfway through and stir it around.

Step 2

Let the spinach cool for 2 minutes, then place it in a fine-mesh strainer and press firmly with the back of a wooden spoon to squeeze out all the water—this prevents a soggy filling.

Step 3

Chop the cooled spinach roughly into 1-inch pieces by cutting it several times in the strainer with kitchen shears or a knife.

Step 4

Cut the onion lengthwise in half from root to tip, then place each half flat-side down on the cutting board and slice crosswise into thin half-moons about the thickness of a dime.

Step 5

Heat 1 tablespoon of the melted butter in a medium skillet over medium heat until it shimmers and slides when you tilt the pan, about 45 seconds.

Step 6

Add the sliced onion to the hot butter and stir every 30 seconds for 5 minutes until the onion turns soft and pale golden, then remove the skillet from heat.

Step 7

Combine the cooled spinach, crumbled feta, ricotta, and cooked onion in a large bowl, then stir with a wooden spoon until everything is evenly mixed with no streaks of cheese.

Step 8

Stir the lemon juice into the filling, then taste it—add a tiny pinch of salt if needed (the feta is already salty, so be cautious).

Step 9

Preheat the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 10

Place one phyllo sheet on a clean work surface and brush it all over with melted butter using a pastry brush, covering every corner and edge so no dry spots remain.

Step 11

Spoon 3 tablespoons of the spinach-feta filling along the bottom edge of the phyllo sheet, leaving a 1-inch border on the left, right, and bottom.

Step 12

Fold the left and right edges of the phyllo inward over the filling, like folding the sides of a letter, to contain it.

Step 13

Starting at the bottom edge where the filling sits, roll the phyllo sheet tightly away from you into a cylinder, keeping the sides tucked in as you roll.

Step 14

Place the rolled bougatsa seam-side down on a large baking sheet lined with parchment paper, spacing it 2 inches from its neighbors.

Step 15

Repeat steps 10 through 14 with the remaining 7 phyllo sheets and filling to make 8 bougatsa rolls on the baking sheet.

Step 16

Brush the tops and sides of all 8 rolls with the remaining melted butter, making sure each one is fully coated so it will turn golden.

Step 17

Place the baking sheet in the preheated 375°F oven and bake for 20 minutes until the phyllo is golden brown and crispy-looking, checking at the 15-minute mark.

Step 18

Remove the baking sheet from the oven and set it on a heat-safe surface to cool for 5 minutes so the bougatsa firms up enough to handle.

Step 19

While the bougatsa cools, pour the honey into a small bowl and stir in 1 tablespoon of water to thin it slightly so it drizzles easily.

Step 20

Drizzle the honey mixture evenly over the top of each bougatsa in a thin zigzag pattern using a spoon.

Step 21

Serve the bougatsa warm or at room temperature, allowing 2 rolls per person as a main course or appetizer.