Feta Cheese Beggars' Pouches
Serve pouches atop a puddle of marinara sauce, sprinkled with fresh ground black pepper, fresh basil cut in thin strips and asiago cheese.
32 squares (5 x 5 inches each) phyllo dough
1/2 cup melted butter
3 cups cooked, chopped spinach
2 cups (10 ounces) crumbled Wisconsin Feta cheese
1 tablespoon fresh chopped garlic
3 large, whole eggs
Salt and ground black pepper, to taste
1 cup spicy marinara sauce
1/2 cup (2 ounces) Wisconsin Aged Asiago cheese, shredded
Freshly ground black pepper
Fresh basil cut in long thin strips
- Brush each sheet of phyllo with the melted butter. Stack them up in 8 stacks of 4. Turn each sheet slightly so the corners do not match up evenly.
Cover the stacks with a slightly moistened towel or plastic food wrap. This will keep the phyllo from drying out.
- Mix together the spinach, Feta cheese, garlic, eggs and salt and pepper.
- Place a portion of the spinach-Feta mixture on each of the stacks of phyllo.
- Pull the phyllo up over the mixture and pinch it together to make the pouch.
- Bake the pouches at 375°F (190°C) until golden brown.
- Place some marinara in a bowl. Place the pouches on top. Grind fresh pepper over top of pouch. Place some basil on top of pouches and sprinkle with Asiago cheese. Serve hot.
Makes 8 pouches.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.