Yield: 24 Appetizers
|6 tablespoons||Unsalted butter|
|3||Scallions, thinly sliced|
|10 ounces||Pkg frozen chopped spinach,|
|Thawed, squeezed dry|
|⅓ cup||Ricotta cheese|
|3 ounces||Feta cheese, crumbled|
|½ cup||Parmesan cheese, grated|
|1 large||Egg white|
|¼ teaspoon||Freshly ground black pepper|
|2 tablespoons||Fresh dill, minced|
|12||Sheets phyllo dough, thawed if frozen|
1. Preheat oven to 375 degrees F. In a small skillet, melt butter over medium heat. Pour all but 1 Tbs. butter into a small bowl. Add scallions to skillet; cook until softened, 1 minute. Let cool.
2. In medium bowl, combine scallions, spinach, ricotta cheese, feta cheese, egg white, ¼ c. parmesan cheese and the ground pepper. In a small bowl, combine remaining Parmesan cheese and dill.
3. Lay 1 sheet phyllo on work surface with short end facing you. Cover remaining phyllo with a damp dishtowel and plastic wrap. Using a pastry brush, lightly drizzle some melted butter onto the phyllo paying particular attention to the edges; gently brush butter to just cover phyllo do not soak it! Sprinkle with 2 tsp of the parmesan/dill mixture. Cover with another sheet of phyllo; drizzle and brush with butter. Cut in half crosswise, then lengthwise, to form 4 rectangles.
For each cigar; Shape 1 rounded tablespoon of spinach filling into a thin log along the short side of phyllo, about ¾" from the edge. Fold bottom edge up and over filling; tuck in ends; loosely roll up into cigar shape.
(Cigars will split if rolled too tightly.) Place cigars seam side down on ungreased baking sheet, 1" apart; brush each cigar lightly with melted butter and lightly sprinkle with sesame seeds.
Keep baking sheet covered with plastic wrap as you prepare more cigars or they will dry out. Repeat process with remaining phyllo sheets.
Bake 18-20 minutes or until phyllo is crisp and browned. Let cool until just warm. Serve immediately.
Adapted from McCall's Magazine Sept.'97 From the recipe files of suzy@...
Posted to MM-Recipes Digest V4 #292 by Suzy <suzy@...> on Nov 8, 1997