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  • Servings
    4

Feta Cheese Beggars' Pouches

Main Ingredients: Vegetables

Yield: 4 servings

Photo And Recipe Courtesy Of Wisconsin Milk Marketing Board, Inc.

Ingredients

  • 32 squares (5” x 5”) phyllo dough
  • 1/2 c. butter, melted
  • 3 cups spinach, cooked and chopped
  • 2 cups feta cheese, crumbled
  • 1 tbsp. garlic, chopped
  • 3 eggs
  • Salt and freshly ground black pepper, to taste
  • 1 c. spicy marinara sauce
  • 1/2 c. Asiago cheese, shredded
  • Fresh basil, chopped for garnish

Directions

  1. Preheat oven to 375° F. Brush each sheet of phyllo with the melted butter and layer to make 8 stacks of 4 sheets each. When stacking, rotate each sheet slightly so that the corners do not match up evenly. Cover the stacks with a damp towel or plastic wrap until you are ready to use.
  2. In a mixing bowl, combine the spinach, feta cheese, garlic, eggs, salt and pepper. Place a portion of the spinach-feta mixture on each phyllo stack. Pull the phyllo up over the mixture and pinch it together to make a pouch. Bake the pouches until golden brown. Warm the marinara sauce and place in a shallow serving bowl or plate. Place the pouches atop the sauce and sprinkle with the Asiago cheese, black pepper and fresh basil for garnish. Serve hot.

STELLA PRODUCTS USED IN THIS RECIPE

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