Yield: 24 Servings
|1 small||Onion; minced|
|10 ounces||Frozen spinach; chopped|
|¼ pounds||Fontina cheese; shredded|
|6½ ounce||Tuna in water|
|3 ounces||Cream cheese|
|9 \N||Sheets phyllo dough|
In 2-quart saucepan over medium heat, in 1 tbs butter, cook onion until tender. Remove from heat. Squeeze spinach dry; stir in with fontina, tuna, cream cheese, pepper and egg.
Cut stack of phyllo (each sheet,about 16½" by 11 ½") length-wise into 5 strips. Place strips on waxed paper; cover with damp paper towels.
Melt remaining butter. Brush 1 strip phyllo lighly with butter. Place 1 heaping teaspoon spinach filling at end of strip. Fold one corner of strip diagonally over filling, forming a right angle. Continue folding. Place, seam-side down in jelly roll pan; brush with butter.
Repeat with remaining phyllo and filling. If not serving right away, cover with foil and refrigerate.
To serve, preheat oven to 425 F. Bake 15 minutes or until golden. Makes 45 hors d'oeuvres.
To Freeze: Prepare as above but do not bake. Freeze pastries in jelly-roll pan, then store in freezer in covered container with waxed paper between layers. To serve, preheat oven to 425 F. Remove pastries; place in jelly-roll pan; bake frozen pastries 20 minutes or until golden.
Posted to FOODWINE Digest 30 Sep 96 Date: Mon, 30 Sep 1996 13:53:27 +0000 From: Chris Marksberry <chrism1@...> NOTES : Can be frozen. Phyllo sheets dry out very quickly. Keep covered while working with them.