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- Spinach Beggars Purses
- Recipe Ingredients :
- 4 ounces melted butter
- 2 tablespoons chopped mushrooms
- 2 tablespoons chopped onion
- 1 package frozen chopped spinach
- salt
- dash ground cayenne pepper
- 1 package cream cheese (softened)
- 2 ounces feta cheese (crumbled)
- 1 package phyllo dough
- Steps To Follow :
- Saute onion in 1 tablespoon melted butter.
- Add spinach, mushrooms, cayenne pepper, and salt to it.
- Remove it from heat and add cream cheese and feta cheese.
- Unroll phyllo dough.
- Stack 3 sheets of dough on work surface.
- Cut the 3 sheets of dough into 15 squares.
- Place a heaping half-teaspoon spinach and cheese mixture on each phyllo square.
- Fold up edges around spinach mixture and pinch it to make a purse-like bundle.
- Place on a greased cookie sheet and cover with a damp cloth until ready to bake.
- Before baking, drizzle melted butter over purses.
- And lastly, bake it at 400o for 10 to 12 minutes, until lightly browned.
- Stuffed Cherry Tomatoes
- Recipe Ingredients :
- 36 cherry tomatoes
- 3 tablespoons chopped fresh parsley
- 1 package cream cheese (softened)
- 2 tablespoons milk
- 1 tablespoon dry Italian salad dressing mix
- Steps To Follow :
- Place tomatoes stem-side down and cut an x in each, to about 1/4-inch from the bottom of each tomato.
- Spread carefully to open the wedges without breaking.
- combine cream cheese, dressing mix, and milk in a small bowl and blend it well.
- Fill each tomato with about 1 teaspoon of the cream cheese mixture.
- Sprinkle tops with chopped parsley.
- Refrigerate it for up to 6 hours before serving.
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