Froz. chopped spinach,thawed
Small tomato, diced
Feta cheese, crumbled
Cream cheese, softened
Freshly ground pepper
Frozen Phyllo 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, saute 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 ts 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 oven for 15-20 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! Denise/Syracuse, NY