PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all.
If dough gets too wet or dry, it will be unworkable - but it's not
difficult once you get used to it.
PREPARE FILLING - In oil, saute spinach,
dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly
until ingredients are hot; cool slightly.
ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted butter.
Place one tablespoon of filling at 1 end. Fold into small triangles (as if
folding a flag). Continue folding triangle over & over to end of Phyllo
strip. Brush top w/melted butter. Repeat for each strip.
*** Bake in preheated 35 oven for 15-2 min. or until tops are lt. brown.
***May be frozen at this point - freeze 1 layer on cookie sheet, store in
freezerproof bag--handy to have!!! I have received many compliments with
these!
|
