Sun-Dried Tomato Phyllo Wraps
"Someone gave me the recipe for spanakopita and I thought I would put a not so traditional spin on it. The wraps are delicous and easy to make. They are great served as appetizers or finger food at a party."
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
12 14
- Serves:
- 12
ingredients
- 1 cup sun-dried tomato
- 1⁄2 cup feta cheese
- 1 (8 ounce) package cream cheese
- 8 ounces frozen chopped spinach (thawed)
- 12 sheets phyllo dough
- 1 cup any kind oil
- 1 teaspoon melted butter
directions
- Pre-heat oven to 375 degrees F.
- Soak tomatoes in oil for about 10 minutes,drain, then cut into very small strips. Mix with cream cheese, crumbled feta, and thawed spinach.
- Take a dry (clean) rag and dip the end into a little melted butter and pat phyllo dough every about every minute so that it doesn't dry out.
- Put a tablespoon of the mixture into half a sheet of phyllo dough and slightly fold the edges in towars the middle of the wrap. Then, roll them up. Cut 3 slits in the top of the wrap. (If you do not cut the slits the wraps won't let steam out and will make them soggy.).
- Bake until golden brown. (I do not have the exact time in minutes that they cook. They will look golden brown when done.).
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