A scrumptious appetizer made with a delicious spinach filling everyone will love.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
50 minIngredients
Directions
PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9” strips; cover w/wax paper with a damp towel over all.
If dough gets too wet or dry, it will be unworkable - but it’s not difficult once you get used to it.
PREPARE FILLING - In oil, sauté spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly.
ASSEMBLY - Brush 1 strip of Phyllo dough (it’s VERY thin, don’t worry if it tears a little) with melted butter.
Place one tablespoon of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter. Repeat for each strip.
*** Bake in preheated 350℉ (180℃) oven for 15 to 20 min. or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these!
Comments
If you want to cut calories on this dish cottage cheese can be used or ricota. You may brush your phyllo with olive oil rather than butter. A nice twist is to use finely chopped sundried tomatoes and fresh basil