Phyllo or filo dough is something I've recently come to love - once I realized that the key to having it not crumble into a million pieces on me was in letting it thaw completely first... It's a wonderful substitute for breading and deep-frying, since a little olive oil spray before baking it makes it just as crispy as you might expect from something that was fried.
I made these little appetizers one weekend when I had a few leftover ingredients I wanted to use up, so I impulsively mixed up a simple filling of cream cheese, feta, spinach, basil and lemon zest, seasoned to taste with salt and pepper, and an egg to bind it all together.
They are easy to assemble - a few layers of phyllo dough sprayed with olive oil, cut into squares, a spoonful of the cheery green filling in the center of each square, then twist up the corners and bake until golden brown. Eaten hot, they're light and crispy and a great little starter to a meal.
Feta and Spinach Phyllo Twists
- 9 phyllo sheets, thawed
- olive oil spray
- 4 ounces cream cheese
- 4 ounces crumbled feta cheese
- 1 egg
- 1 cup packed baby spinach leaves, roughly chopped
- handful of basil leaves
- 1-2 teaspoons fresh lemon zest
- salt and pepper
Preheat the oven to 375. Line a baking sheet with foil and spray with non-stick spray.
Set the phyllo sheets aside, covered with a towel so they don't dry out.
In a food processor, combine the cream cheese, feta, egg, spinach, basil and lemon zest until smooth. Season to taste with salt and pepper.
Lay one sheet of phyllo dough on a cutting board and spray lightly with olive oil spray. Lay two more sheets on top of the first, spraying each of those lightly with olive oil spray, so you have three sheets layered together. Using a pizza cutter or a sharp knife, cut the sheets in half down the middle lengthwise, then in thirds the other direction, so you have 6 squares.
Spoon about a tablespoon of the cheese filling into the center of each square. Moisten your fingers with a little water and bring the four corners of each square together, twisting them slightly to hold them together. Set on the baking sheet.
Repeat with the remaining phyllo dough and filling, for a total of 18 twists.
Bake for approximately 13 minutes, until golden brown and crisp. Cool for two minutes and serve hot.
Yields 18 twists.
Recipe from Curly Girl Kitchen