Phyllo dough pouches, filled with a mixture of spinach, feta cheese, egg and garlic, are baked until golden brown and served with marinara sauce with a garnish of fresh basil strips and asiago cheese.

Feta Cheese Pouches

32 squares (5x5 inches) phyllo dough
1/2 cup melted butter
3 cups cooked spinach, chopped, squeezed dry
2 cups (8 ounces) Wisconsin Feta cheese
1 tablespoon chopped garlic
3 large eggs
Salt and pepper, to taste
1 cup spicy marinara sauce
1/2 cup (1 1/2 ounces) shredded Wisconsin Aged Asiago cheese
Fresh basil, cut into long strips

1. Brush each sheet of phyllo with melted butter; stack sheets in 8 stacks of 4 sheets each. Turn each stacked sheet slightly so the corners do not match up evenly. Cover the stacks with a slightly moistened towel or plastic wrap to prevent dough from drying out.
2. Mix together the spinach, Feta cheese, garlic, eggs, salt and pepper.
3. Place 1/8 of spinach mixture on each stack of phyllo sheets. Pull the phyllo up over the mixture, pinching together to make a pouch. Repeat with all phyllo stacks.
4. Bake the pouches at 375°F (190°C) for 20 minutes or until golden brown.
5. Cover the bottom of 4 serving bowls with heated marinara sauce; place 2 pouches in each bowl. Garnish with fresh basil strips; sprinkle with Asiago cheese. Serve hot.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.