| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Phyllo dough |
| 1 |
lb |
Butter or more |
| 3 |
|
Egg |
| 3/4 |
lb |
Feta cheese |
| 1/8 |
lb |
Fresh parmesan |
| 1 |
pk |
(8-oz) softened cream |
|
|
Cheese |
| 2 |
cl |
Garlic, minced |
| 1/4 |
c |
Finely minced onion |
| 1 |
lb |
Fresh spinach |
|
|
Pinch of cayenne pepper |
|
|
Pinch black pepper |
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 Tb of the filling near the Thaw spinach and squeeze dry
between paper towels. By hand, mix
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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