Flaky pastry pouches filled with a savory herb and onion sauté.
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2 tablespoons Land O Lakes® Butter
1 1/2 cups coarsely chopped onions
3/4 cup chopped fresh mushrooms
1/3 cup chopped roasted red pepper
2 tablespoons chopped ripe olives
1/4 teaspoon salt
8 to 12 sheets frozen phyllo pastry, thawed
1/2 cup Land O Lakes® Butter, melted
1/2 cup soft spreadable garlic and herb cheese
Heat oven to 350°F.
Melt 2 tablespoons butter in 10-inch skillet; add onions. Cook over medium heat, stirring occasionally, 4-7 minutes or until onions are golden and caramelized. Stir in remaining filling ingredients. Continue cooking until heated through. Set aside. Cool at least 10 minutes.
Unfold phyllo pastry; place between damp towels to prevent drying. Place 1 sheet of phyllo on dry work surface. Lightly brush phyllo sheet with melted butter. Top with second phyllo sheet; brush with butter. Repeat with 2 more sheets, brushing top sheet with butter.
Cut phyllo into 4-inch squares with sharp knife. Place 1 rounded teaspoon onion mixture in center of each square. Top with 1 teaspoon cheese. Pull all four corners of pastry to center; pinch and twist top to seal. Repeat with remaining squares. Place onto ungreased baking sheet. Repeat process with remaining phyllo sheets.
Bake for 16-20 minutes or until golden brown. Serve warm.
- Phyllo dough is available in 1 pound packages in the freezer section. To thaw phyllo dough , follow directions carefully on package.
-Filling can be made 1 day ahead and refrigerated.