STUFFED PHYLLO PASTRIES

Stuffed Phyllo Pastries image

Provided by Taste of Home

Time 40m

Yield about 60 pastries.

Number Of Ingredients 9

FILLING:
1 package (10 ounces) frozen chopped spinach, thawed
1 pound feta cheese, crumbled
3 ounces grated Parmesan cheese
2 large eggs, beaten
1 teaspoon nutmeg
1/2 teaspoon pepper
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1 to 1-1/2 cups unsalted butter, melted

Steps:

To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside. , To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel. , Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter. , Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)

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