Best Spinach Feta And Phyllo Purses Recipes

SPINACH, FETA, AND PHYLLO PURSES

Steps:

• In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
• Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.

SPINACH, FETA AND PHYLLO PURSES

Steps:

• STACK PHYLLO BETWEEN 2 SHEETS OFWAX PAPER AND COVERED WITH A DAMPENED KITCHEN TOWEL IN A HEAVY SKILLET COOK THE ONION IN 1/4 CUP OF THE OIL OVER MODERATELY LOW HEAT, STIRRING OCCASIONALLY, UNTIL IT IS GOLDEN, ADD THE SPINACH, AND COOK THE MIXTURE, STIRRING, UNTIL IT IS COMBINED WELL. REMOVE THE SKILLET FROM THE HEAT, STIR IN THE FETA AND THE DILL, AND LET THE FILLING COOL. LAY 1 SHEET OF THE PHYLLO WITH A LONG SIDE FACING YOU ON A WORK SURFACE AND BRUSH IT LIGHTLY WITH SOME OF THE REMAINING 1/4 CUP OIL. LAY ANOTHER SHEET OF PHYLLO OVER THE FIRST SHEET AND BRUSH IT LIGHTLY WITH SOME OF THE REMAINING OIL. WITH A SHARP KNIFE CUT THE SHEETS LENGHTWISE INTO THIRDS AND CUT EACH LENGTH CROSSWISE INTO FIFTHS, MAKING 15 SECTIONS, EACH APPROS. 4 X 3 1/2 INCHES. PUT A LEVEL TSP OF THE FILLING IN THE CENTER OF EACH PHYLLO SECTION. WORKING WITH 1 SECTION AT A TIME GATHER THE CORNERS OF THE PHYLLO OVER THE FILLING AND TWIST THE PHYLLO CLOSED GENTLY. TRANSFER THE PASTRIES TO AN OILED JELLY-ROLL PAN AND MAKE PASTRIES WITH THE REMAINING PHYLLO, OIL, AND FILLING IN THE SAME MANNER. BAKE THE PASTRIES IN THE LOWER THIRD OF A PREHEATED 375 OVEN FOR 25 MINUTES, OR UNTIL THEY ARE GOLDEN. CAN BE BAKED 1 DAY IN ADVANCE AND KEPT COVERED LOOSELY WITH PLASTIC AND CHILLED. REHEAT IN A 375 OVEN FOR 10 MINUTES.