Party Nibbles Spanakopita Crackers
Ingredients| 1 tbsp butter |
|
|---|
These spinach and cheese filled crackers can be made ahead, ready to
pop into the oven at show time. For an even more artistic
presentation, tie up with chives. The phyllo dough can be cut on the
diagonal and the edges ruffled up.
In non-stick skillet, melt butter; cook shallots over medium-low heat,
stirring often, for 5 minutes or until softened. Press out excess
liquid from spinach and chop finely. Add to skillet; cook, stirring,
over medium heat just until moistened. Stir in nutmet, cayenne pepper
and pepper.
Transfer to bowl; let cool. Mix in cheese; season with salt to taste.
Press mixture into tiny log shapes. Place 1 sheet of phyllo pastry on
work surface, keeping remaining sheets covered with a damp cloth.
Brush 1 half of pastry from 1 short end to centre with butter. Fold
over, aligning short ends. Cut pastry in half crosswise to make 2
pieces. About 1/2-inch in from long edges on each piece of pastry,
place 2 log-shaped mounds of filling. Roll up each piece loosely from
short edge to enclose mounds completely. Cut pastry between the 2
mounds to separate into 2. With fingertips, gently press pastry
together at each end of mount to form Christmas cracker shape [ed:
Christmas crackers are those amusement items that are formed from a
hollow tube, stuffed with a party hat and "Cracker-Jack" type prize.
They produce a loud snapping sound when two people pull on either
end).
Repeat with remaining filling and pastry. (Can be refrigerated,
separated by waxed paper in layers, in covered container for up to 3
days.)
Place on nonstick or lightly greased baking sheet, about 1 inch apart.
Brush with butter. Bake in 375F 190C oven for 7-9 minutes or until
pastry is golden. Source: Canadian Living magazine - Nov 95 author:
Iris Raven
[-=PAM=-]
Servings: 30
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