MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mediterranean Stuffed Phyllo Crisps
Categories: Pastry, Cheese, Greens, Vegetables
Yield: 24 servings
12 tb Butter; melted
12 oz Cream cheese; softened
10 oz Box chopped spinach; thawed,
- drained well
1/2 ts Garlic powder
1/2 ts Onion powder
1/4 ts Salt
1/4 ts Black pepper
1/4 c Sun-dried tomatoes in oil;
- drained, chopped
8 oz (1/2 pkg) phyllo dough;
- thawed
Set the oven @ 350 F/175 C.
Brush a thin layer of butter over the bottom of a 9" x
13" baking dish.
In a medium bowl, combine cream cheese, spinach, garlic
powder, onion powder, salt, and pepper; mix well. Stir
in sun-dried tomatoes; set aside.
Carefully unroll the phyllo dough sheets onto a flat
work surface. Remove one sheet of phyllo dough and place
it on the bottom of the baking dish, trimming edges if
necessary to fit baking dish. Brush the top of the
phyllo lightly with butter. Repeat with 6 more sheets of
phyllo, brushing each with butter.
Gently spread half the spinach mixture over the phyllo
dough. Place a sheet of phyllo on top of the mixture and
lightly brush with butter. Repeat 4 more times, brushing
each phyllo sheet with butter. Gently spread the
remaining spinach mixture on the phyllo, then repeat
layering with 7 more sheets of phyllo, brushing each of
them with butter.
Before baking, use a sharp knife to cut the raw pastry
on the diagonal in a diamond pattern as shown, and leave
in pan. Bake 40 to 45 minutes, or until the pastry is
golden brown and crisp.
Serve warm.
Test Kitchen Tip: Once you open the box of phyllo dough,
you see how thin the sheets are. The crispy layers are
created by alternating the sheets with butter. It is
really simple and very impressive.
RECIPE FROM:
https://www.mrfood.com
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