Spanakopita Crackers

Directions

These spinach and cheese filled crackers can be made ahead, ready to pop into the oven at show time.

For an even more artistic presentation, tie up with chives.

The phyllo dough can be cut on the diagonal and the edges ruffled up.

In non-stick skillet, melt butter; cook shallots over medium-low heat, stirring often, for 5 minutes or until softened.

Press out excess liquid from spinach and chop finely.

Add to skillet; cook, stirring, over medium heat just until moistened.

Stir in nutmet, cayenne pepper and pepper.

Transfer to bowl; let cool.

Mix in cheese; season with salt to taste.

Press mixture into tiny log shapes.

Place 1 sheet of phyllo pastry on work surface, keeping remaining sheets covered with a damp cloth.

Brush 1 half of pastry from 1 short end to centre with butter.

Fold over, aligning short ends.

Cut pastry in half crosswise to make 2 pieces.

About ½-inch in from long edges on each piece of pastry, place 2 log-shaped mounds of filling.

Roll up each piece loosely from short edge to enclose mounds completely.

Cut pastry between the 2 mounds to separate into 2.

With fingertips, gently press pastry together at each end of mount to form Christmas cracker shape.

Repeat with remaining filling and pastry.

Place on nonstick or lightly greased baking sheet, about 1 inch apart.

Brush with butter.

Bake in 375℉ (190℃) F oven for 7 to 9 minutes or until pastry is golden.