INGREDIENTS

INSTRUCTIONS

FILLING
PASTRY
Heat oven to 350F. In 10-inch skillets melt 2 tbsp. butter; add onions.
Cook over med. heat; stirring occasionally, until onions are golden and
caramelized (4-7 min.). Stir in remaining filling ingredients. Continue
cooking until heated through (1-2 min). Set aside. Cool at least 10 min.
Filling can be made one day in advance and refrigerated.
Unfold phyllo; place between damp towels to prevent drying. Place 1 sheet
of phyllo on dry work surface. Lightly brush phyllo sheets, brushing top
sheet with butter. With sharp knife, cut phyllo into 4-inch squares. In
center of each square place 1 rounded tsp. onion mixture. Top with 1 tsp
cheese. Pull all four corners of pastry to center; pinch and twist tops to
seal. Repeat with remaining squares. Place on ungreased cookie sheets. Bake
for 16-20 min. or until golden brown. Serve warm
Note: Phyllo dough is available in 1-pound pkgs in the freezer section.  To
thaw phyllo, follow directions on pkg.
Nutrition Facts per serving: 80 cal., 1 g pro., 5 g carbo., 7 g fat, 15 mg
chol., 130 mg sodium.
Source: News-Enterprise, Elizabethtown, Ky. Nov.13, 97 Recipe From: Land O'
Lakes
Posted to recipelu-digest Volume 01 Number 353 by P&S Gruenwald
<sitm@ne.infi.net> on Dec 09, 1997

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