Spinach & feta cheese in phyllo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Phyllo dough |
| 1 | pounds | Butter or more |
| 3 | Egg | |
| ¾ | pounds | Feta cheese |
| ⅛ | pounds | Fresh parmesan |
| 1 | pack | (8-oz) softened cream |
| Cheese | ||
| 2 | cloves | Garlic, minced |
| ¼ | cup | Finely minced onion |
| 1 | pounds | Fresh spinach |
| Pinch of cayenne pepper | ||
| Pinch black pepper | ||
Directions
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 Tb of the filling near the Thaw spinach and squeeze dry between paper towels. By hand, mix
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