Home > Recipes > Stuffed Phyllo Pastries

Stuffed Phyllo Pastries Recipe

I love to bring these pastries with me to potlucks to serve as an appetizer. Everyone is so delighted with them, I get several requests for the recipe.—Anita Moffett, Rewey, Wisconsin

[X]

Rate Stuffed Phyllo Pastries Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stuffed Phyllo Pastries Recipe

Prep: 30 min. Bake: 10 min.

Yield: 20 Servings

30 10 40

Ingredients

FILLING:
1 package (10 ounces) frozen chopped spinach, thawed
1 pound feta cheese, crumbled
3 ounces grated Parmesan cheese
2 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

Directions

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.) Yield: about 60 pastries.

Nutritional Facts 1 serving (3 each) equals 234 calories, 15 g fat (9 g saturated fat), 61 mg cholesterol, 416 mg sodium, 16 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Stuffed Phyllo Pastries in Taste of Home's Best of Country Cooking 1st Edition

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Stuffed Phyllo Pastries

Stuffed Phyllo Pastries

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Feb. 03, 2012 by me_logan

This did take a bit more work than I expected, but I loved these and I couldn't stop eating them. I reduced the nutmeg in half and increased some of the parmesan cheese. There is a similar item at my local BJ's that I may have to try and compare.