3 (10 oz.) pkgs. frozen spinach, chopped
1 1/2 c. Ricotta cheese
3/4 c. sour cream
3 eggs, beaten
6 tbsp. grated Parmesan cheese
1/2 tsp. nutmeg
Dash cayenne pepper
1/2 lb. butter
1 (16) pkg. filo strudel leaves

Place defrosted spinach in a strainer and press out as much liquid as possible. Combine spinach with Ricotta, sour cream, eggs, Parmesan cheese and seasonings. Place butter in pan and melt. Remove from heat.

Follow directions for melting filo. Unfold the leaves carefully and cut in half the short way. Brush 1/2 with butter and fold in half, brushing again. Place 2 tablespoons on leaf and fold to enclose filling. Place on buttered baking sheet, brush with butter. Bake 400 degrees for 15 minutes until puffy and golden. Makes 12 to 15.