Spinach And Feta Cheese In Phyllo

Recipe Ingredients

3/4 lb	340g / 11oz	Phyllo dough
1 lb	454g / 16oz	Butter or more
3		Egg
3/4 lb	340g / 11oz	Feta cheese
1/8 lb	56g / 2oz	Fresh parmesan
1		Softened cream - (8-oz)
		Cheese
2		Garlic - minced
1/4 cup	15g / 0.5oz	Finely minced onion
1 lb	454g / 16oz	Fresh spinach
1		Cayenne pepper
1		Black pepper

Recipe Instructions

Thaw phyllo overnight in refrigerator. When ready to assemble appetizers, melt butter and set aside. Whisk eggs and add feta, parmesan, cream cheese, garlic and onion. Fold in spinach and season with cayenne pepper, black pepper, nutmeg if desired, and dillweed. Set aside.

Remove roll of thawed phyllo from box. Using a sharp knife, cut roll into quarters (each quarter-roll will be about 3 inches wide, perfect for appetizers. Work with one quarter at a time, keeping the remaining covered with a damp towel and refrigerated. Peel off 3 strips from the quarter roll, one at a time.

Butter each strip and stack on top of each other, you can use a twisted napkin dipped in butter as a dauber or a pastry brush or clean fingers.

Place 1 level tbs of the filling near the Thaw spinach and squeeze dry between paper towels. By hand, mix

Source:
Susan Feniger and Mary Sue Milliken

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