Core Spices and Flavorings :
2 cloves garlic, finely minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1 onion, finely chopped
1 large potato, boiled, peeled and mashed
1 teaspoon lime juice
1/2 cup ricotta cheese
1 cup crumbled feta cheese
2 tablespoons oil
Salt and pepper - to taste
12 sheets phyllo dough
1/2 cup cooked spinach
Pre-heat oven to 350 degrees.
Heat oil in a pan for about a minute.
Add onions, garlic and ginger. Cook for about 6 minutes or until onions are brown.
Add in turmeric and mix until well blended.
Now add in the potato and blend in with the mix.
Remove from heat and add in spinach, ricotta, feta, salt, pepper and lime juice and blend in with a few strokes.
Now take a sheet of phyllo dough and fill in a spoonful or two of the prepared mixture.
Wrap the phyllo dough in any way you prefer. I like to wrap it so that it is shaped like a rectangle. A fold on either side and then I seal off the top and bottom.
Repeat the process with the rest of the phyllo dough.
Arrange in a foil covered oven proof dish and bake in the oven for about 25 to 30 minutes or until the crust is a golden brown.
Serve warm by itself or with your favorite chutney.