Serve pouches atop a puddle of marinara sauce, sprinkled with fresh ground black pepper, fresh basil cut in thin strips and asiago cheese.

Feta Cheese Beggars' Pouches

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 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

1. 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.
2. Cover the stacks with a slightly moistened towel or plastic food wrap. This will keep the phyllo from drying out.
3. Mix together the spinach, Feta cheese, garlic, eggs and salt and pepper.
4. 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.
5. Bake the pouches at 375°F (190°C) until golden brown.
6. 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.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.