SPINACH, FETA AND ROASTED RED PEPPER PASTRY

SPINACH, FETA AND ROASTED RED PEPPER PASTRY image

Yield Serves 8 as an appetizer 4 as a meal

Number Of Ingredients 9

2 red peppers
Filling:
1 package frozen, chopped spinach (thawed and well drained)
3 cloves of garlic, crushed and minced
1 small onion finely chopped
1/2 cup feta cheese, crumbled
salt and pepper, to taste
1 package frozen phillo pastry, thawed
1/4 cup butter, melted

Steps:

Preheat oven to 375. Roasted red peppers on barbeque or under the broiler until blackened (7-10 minutes). Clean off black skin under cold running water and remove seeds and stem. cut into 1x1 inch (approx.) pieces and set aside. Mix together the filling ingredients in a medium bowl. Take 2 pieces of phillo pastry and lay them on to of each other on a cutting board. Brush one side with melted butter. Cut pastry into 5 strips going the short way across the rectangle (a pizza cutter works well). Place one piece of roasted pepper and one tablespoon of filling on each strip. Fold into a triangle and keep flipping and folding until you reach the end. (The pastry box usually has detailed folding instructions.) Place triangles on a large baking sheet. Bake in oven until golden (10-12 minutes). Serve with Salad for lunch or a light dinner or as an appetizer.