Flaky pastry pouches filled with a savory herb and onion sauté.
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Filling
2 tablespoons Land O Lakes® Butter
1 12 cups coarsely chopped onions
34 cup chopped fresh mushrooms
13 cup chopped roasted red pepper
2 tablespoons chopped ripe olives
14 teaspoon salt
Pastry
8 to 12 sheets frozen phyllo pastry, thawed
12 cup Land O Lakes® Butter, melted
12 cup soft spreadable garlic and herb cheese
STEP 1
Heat oven to 350°F.
STEP 2
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.
STEP 3
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.
STEP 4
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.
STEP 5
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.
