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Ingredients:
- 2 tablespoons chopped onion
- 4 ounces melted butter, divided
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons chopped mushrooms
- dash ground cayenne pepper
- salt, to taste
- 1 package (8 ounces) cream cheese, softened
- 2 ounces feta cheese, crumbled
- 1 package phyllo dough, thawed
Preparation:
Sauté onion in 1 tablespoon melted butter. Add spinach, mushrooms, cayenne pepper, and
salt. Remove from heat. Add cream cheese and feta cheese. Unroll phyllo
dough. Stack 3 sheets of dough on work surface. Keep remaining sheets covered
with a damp cloth. Cut the 3 sheets of dough into 15 squares. Working quickly, place a
heaping half-teaspoon spinach and cheese mixture on each phyllo square. Fold up edges around
spinach mixture and pinch to make a purse-like bundle. Place on a greased cookie
sheet; cover with a damp cloth until ready to bake. Continue until all of filling has been used. Before baking, drizzle
melted butter over purses. Bake at 400° for 10 to 12 minutes, until
lightly browned.
Makes about 36 appetizers.
Makes about 36 appetizers.
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