- 4
Ingredients
- 8 green onion tops
- 2 tsp olive oil
- 3/4 lb ground round
- 8 oz package fresh spinach
- 1/2 cup (2 oz) crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 1/4 tsp salt
- 1/4 tsp black pepper
- Dash of paprika
- Dash of ground cinnamon
- 8 sheets of frozen phyllo dough, thawed
- 4 tsp butter, divided and melted
Preparation
Step 1
Heat oven to 375.
Cook onion tops in boiling water for 2 minutes. Drain and plunge into ice water. Drain again. Set aside.
Heat olive oil in large skillet over medium-high heat. Saute ground round til done. Add spinach; cook til wilted. Stir in cheese and next 5 ingredients. Remove from heat. Separate into 2 equal parts.
Place 2 phyllo sheets on working surface (cover remaining sheets to keep from drying). Lightly brush with 2 tsp butter, top with another sheet. Cut into 4 squares. Spoon 1/4 of first half of ground round mix into the center of each square. Gather 4 corners of phyllo and crimp to seal. Tie one green onion strip around the top of each purse. Repeat with remaining phyllo, butter, ground round mix and green onion strips.
Place purses on baking sheet and cook for 8 minutes or til golden brown.