Little bundles of phyllo dough filled with a tasty Greek-style filling of spinach, scallions and feta cheese.more
(10-ounce) package frozen chopped spinach, thawed and squeezed dry
ounces feta cheese, crumbled
(12 x 17-inch) sheets phyllo dough, thawed
tablespoons melted butter
Preheat the oven to 400 degrees F. Spray a large baking sheet with nonstick spray. Cut the green tops off the scallions. Bring 1 cup of water to a simmer in a small skillet. Add the scallion tops and stir, just until wilted, about 15 seconds. Drain; pat dry and set aside. Finely chop the white part of the scallions and place in a medium bowl. Stir in the spinach and feta until well mixed. Lay 1 phyllo sheet on a work surface with long side facing you. Keep the remaining phyllo covered with plastic wrap to prevent it from drying out. Brush the phyllo with some of the butter. Continue layering with 2 more phyllo sheets, brushing each sheet with butter. Cut into 6 rectangles. Spoon 1/12 of the filling into the center of each rectangle. Gather the 4 corners of the phyllo and pinch to seal, forming a purse. Tie with one scallion top. Repeat with the remaining phyllo, filling and scallion tops. Brush the outside of each purse with the remaining butter. Place the purses on the baking sheet. Bake until the filling is hot and the phyllo is golden, 10-12 minutes.