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Stuffed Phyllo Pastries Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 20 servings

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

Nutritional Facts

3 each: 234 calories, 15g fat (9g saturated fat), 61mg cholesterol, 416mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 9g protein

Directions

  1. To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Stuffed Phyllo Pastries in Taste of Home's Best of Country Cooking 1st Edition 1993

Light-Bodied White Wine

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


Reviews for Stuffed Phyllo Pastries

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MY REVIEW
me_logan
Reviewed Feb. 3, 2012

"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."

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