Sun-Dried Tomato Phyllo Wraps |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Someone gave me the recipe for spanakopita and I thought I would put a not so traditional spin on it. The wraps are delicous and easy to make. They are great served as appetizers or finger food at a party. Ingredients:
1 cup sun-dried tomato |
1/2 cup feta cheese |
1 (8 ounce) package cream cheese |
8 ounces frozen chopped spinach (thawed) |
12 sheets phyllo dough |
1 cup any kind oil |
1 teaspoon melted butter |
Directions:
1. Pre-heat oven to 375 degrees F.
2. Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
3. Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
4. Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
5. Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).
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