Spinach and Feta Filling

• 2 tablespoons extra-virgin olive oil
• 8 ounces (225 g) spinach

In a large sauté pan, heat the olive oil, then add the spinach, red pepper flakes, and salt. Sauté until most of the water from the spinach has evaporated.

Transfer the spinach mixture to a food processor along with the ricotta cheese and blend until smooth. Crumble the feta cheese into the spinach mixture, then pulse to break the feta up into small chunks.