 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a terrific appetizer for a holiday party, it goes great with cocktails! I found this yummy appetizer in the Chicago Sun-Times FOOD section. Ingredients:
12 sheets phyllo dough, thawed |
1/2 cup butter, melted |
2 (12 ounce) packages stouffer spinach souffle, thawed |
1 (8 ounce) can water chestnuts, drained and chopped |
Directions:
1. Preheat oven to 400°.
2. Lay one sheet of filo dough on a 15x10x1-inch jelly-roll pan With a pastry brush, lightly coat with melted butter; repeat process with five more sheets of dough.
3. In a medium bowl, combine both packages of spinach souffle and chopped water chestnuts, stirring to combine Gently spread spinach mixture evenly over prepared filo, making sure to spread spinach to edges.
4. Top with one sheet of filo and lightly brush with butter; repeat process with remaining filo.
5. With tip of a very sharp knife, gently score top with diagonal lines, without cutting completely through, forming 48 diamond shapes.
6. Bake for 30 minutes.
7. Remove from oven and cool slightly; cut all the way through the scoring marks and separate into individual pieces.
8. Serve warm.
|
|