Stuffed Phyllo Pastries Recipe

5 1 1
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Stuffed Phyllo Pastries Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 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), 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.
Originally published as Stuffed Phyllo Pastries in Taste of Home's Best of Country Cooking 1st Edition 1993

Nutritional Facts

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

  • 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
  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

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me_logan User ID: 1014705 204221
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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