INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 79
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 18.9mg
Sodium: 139.9mg
Potassium: 36.9mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 3g