Spinach, Feta, and Phyllo Purses

1. 1

   In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well.

2. 2

   Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.

3. 3

   Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil.

4. 4

   Lay another sheet and brush it lightly with some of the remaining oil.

5. 5

   With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches.

6. 6

   Put a level teaspoon of the filling in the center of each phyllo section.

7. 7

   Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently.

8. 8

   Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner.

9. 9

   Bake the pastries in the lower third of a preheated 375F.

10. 10

    oven for 25 minutes, or until they are golden.

11. 11

    The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled.

12. 12

    Reheat the pastries in a 375F.

13. 13

    oven for 10 minutes, or until they are heated through.

* Per serving · 4 servings · Values may vary.