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Stuffed Phyllo Pastries

 Stuffed Phyllo Pastries
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
20 ServingsPrep: 30 min. Bake: 10 min.

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),

2 of 2

Stuffed Phyllo Pastries (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.