Stuffed Phyllo Pastries

1. 1

   To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside.

2. 2

   To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling,

3. 3

   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.

4. 4

   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

5. 5

   ; brush with butter.

6. 6

   Bake at 400u00b0 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.)

* Per serving · 4 servings · Values may vary.

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