Phyllo Appetizers

[Guest guest]

* Exported from MasterCook *

 

GREEK SPINACH TRIANGLES

 

Recipe By :

Serving Size : 50 Preparation Time :0:00

Categories : Appetizers, Dips, Etc. " Post "

 

Amount Measure Ingredient -- Preparation Method

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1 cup butter -- or margarine*

1 package phyllo pastry

2 eggs -- beaten

1 onion -- finely chopped

8 ounces cream cheese -- cut in chunks

1/4 teaspoon pepper

1/2 pound feta cheese

20 ounces frozen chopped spinach

 

Cook spinach according to directions and drain well. Mix all ingredients

except butter and pastry. Refrigerate mixture at least 1 hour. Open package

of dough and cut a strip 2 " wide, cutting through all layers. Cover remaining

dough with a damp cloth to keep from cracking. Separate dough so that you have

2 sheets for each triangle. Brush the dough with melted butter and put 1

rounded teaspoon spinach mixture at the top of the strip. Fold pastry over like

folding a flag. Place on well-buttered baking sheet and brush top with butter.

Bake at 375 deg. for 20 min. Serve warm.

To freeze the triangles before cooking, butter both sides of triangle and

wrap well. Bake when needed.

 

 

 

 

 

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NOTES : * To cut calories, you may use butter-flavored cooking spray in place

of the butter.

* Exported from MasterCook *

 

Vegetable Phyllo Pockets

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : " Post "

 

Amount Measure Ingredient -- Preparation Method

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***FILLING***

2 teaspoons olive oil

1 small onion -- diced

3 cloves garlic -- chopped

1 small zucchini -- diced

1/2 cup sliced wild mushrooms or domestic

-- mushrooms

1 red bell pepper -- roasted, peeled,

-- seeded, and diced

1/4 cup grated Parmesan cheese

1/4 cup ricotta cheese

2 teaspoons diced sun-dried tomatoes

1 teaspoon fresh thyme

1/2 teaspoon cracked black pepper

Salt to taste

***TO ASSEMBLE***

1 tablespoon unsalted butter -- melted

6 sheets phyllo dough

 

For the filling, in a large saut‚ pan heat olive oil until very hot. Add onions

and garlic and saut‚ until you can smell the aroma. Add zucchini and mushrooms

and saut‚ until crisp-tender, about 3 minutes. Add peppers and mix well.

Remove from heat and allow to cool. Add Parmesan, ricotta cheese, sun-dried

tomatoes, thyme, and pepper and mix well. Season with salt and set aside.

 

To assemble the pockets, preheat oven to 350ø. Lay the sheets of phyllo out on

a board and cut in half crosswise. Stack the sheets on top of one another and

set to the side. Place 1 half-sheet on a board and brush with some of the

melted butter. Top with another half-sheet of phyllo and brush with more

butter. Place about a sixth of the filling mixture in the middle of the bottom

half of the phyllo. Fold the sides of the phyllo over the mixture, then roll

the phyllo up to resemble an egg roll. Brush with butter and place on a baking

sheet. Repeat with remaining phyllo and filling.

 

Bake for 20 to 30 minutes, or until golden brown. Remove from the oven and cool

for a few minutes. Serve warm.

 

 

 

MC-Busted by Karen C. Greenlee

 

 

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