Feta Cheese Pouches
Crispy, baked phyllo dough pouches, filled with a mixture of garlic-seasoned spinach, feta cheese, and egg, served with marinara sauce and a garnish of fresh basil and asiago cheese.
32 (5x5-inch) squares phyllo dough
1/2 cup melted butter
3 cups cooked spinach, chopped, squeezed dry
2 cups Wisconsin Feta cheese
1 tablespoon chopped garlic
3 large eggs
Salt and pepper, to taste
1 cup spicy marinara sauce
1/2 cup shredded Wisconsin Aged Asiago cheese (or Parmesan)
Fresh basil, cut into long strips
- 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.
- Mix together the spinach, feta cheese, garlic, eggs, salt and pepper.
- 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.
- Bake the pouches at 375°F (190°C) for 20 minutes or until golden brown.
- 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.