Serve pouches atop a puddle of marinarasauce, sprinkled with fresh ground black pepper, fresh basilcut in thin strips and asiago cheese.
Recipe: Feta Cheese Beggars’Pouches
32 squares (5 x 5 inches each) phyllodough
1/2 cup melted butter
3 cups cooked, chopped spinach
2 cups (10 ounces) crumbled Wisconsin Feta cheese
1 tablespoon fresh chopped garlic
3 large, whole eggs
Salt and pepper, to taste
1 cup spicy marinara sauce
1/2 cup (2 ounces) Wisconsin Aged Asiago cheese, shredded
Freshly ground black pepper
Fresh basil cut in long thin strips
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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