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1
Preheat the oven to 400F.
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2
Stir together goat cheese, chives, cooked and crumbled bacon, and a few grinds of black pepper in a small bowl.
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3
(If the goat cheese is too hard, put it in the microwave for 10 seconds.)
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4
Unroll the phyllo dough onto a dry surface.
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5
Remove 1 sheet of phyllo dough and place it on a dry surface (I put a sheet of wax paper between the dough and countertop).
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6
Brush the entire top of the sheet with melted butter.
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7
Top with another sheet of phyllo and brush the top of it with melted butter.
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8
Repeat with one more sheet of phyllo.
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9
Cut the stack into 4 equal rectangles.
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10
Repeat with the second set of dough sheets.
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11
Place a golf ball-sized portion of filling onto the center of each piece of dough.
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12
Gather the sides of the dough into a pouch and form a purse, pinching the gathered dough at the top (see photo).
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13
Tie a chive or a strip of green onion around the gathered dough.
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14
Place the purse onto a lined baking sheet and lightly brush with additional melted butter.
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15
Continue with remaining filling, dough rectangles and chives.
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16
Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
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17
Remove from oven and let cool.
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18
Serve warm or room temperature
