Friday, October 1, 2010



6 tbsp margarine or butter
1 small onion, minced
1 10 ounce package frozen chopped spinach, thawed
¼ pound fontina cheese, shredded
1 6 1/8 to 6 ½ ounce can tuna in oil, drained
1 3 ounce package cream cheese
¼ tsp pepper
1 large egg
9 sheets phyllo

About 2 hours before serving or early in day: In 2 quart saucepan over medium heat, in 1 tbsp margarine, cook onion until tender. Remove from heat. Squeeze spinach dry; stir in with fontina, tuna, cream cheese, pepper and egg. Cut tack of phyllo, (each sheet about 16 ½ by 11 ½) length-wise into 5 strips. Place strips on waxed paper; cover with damp paper towels. Melt remaining margarine. Brush 1 strip phyllo lightly with margarine. 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 margarine. If not serving right away, cover with foil and refrigerate. To serve, preheat oven to 425 degrees F. Bake 15 minutes or until golden. Makes 45 ho rs d’oeuvres. About 50 calories, 3 g fat, 10 mg cholesterol, 75 mg sodium.
To freeze up to 1 month: Freeze unbaked pastries in jelly-roll pan, then store in freezer in covered container with waxed paper between layers. Bake frozen pastries 20 min in 425 degree F preheated oven.
From: unknown source

I haven't made these in a really long time.  They are a lot of work but they are very good.  I have never found fontina cheese.  I just use feta instead. 

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