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Feta Cheese Pouches

  • 4servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 32 squares (5x5 inches) phyllo dough

  12. 1/2 cup melted butter

  13. 3 cups cooked spinach, chopped, squeezed dry

  14. 2 cups (8 ounces) Wisconsin Feta cheese

  15. 1 tablespoon chopped garlic

  16. 3 large eggs

  17. Salt and pepper, to taste

  18. 1 cup spicy marinara sauce

  19. 1/2 cup (1 1/2 ounces) shredded Wisconsin Aged Asiago cheese

  20. Fresh basil, cut into long strips

Instructions Jump to Ingredients ↑

  1. 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.

  2. Mix together the spinach, Feta cheese, garlic, eggs, salt and pepper.

  3. 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.

  4. Bake the pouches at 375°F (190°C) for 20 minutes or until golden brown.

  5. 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.

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