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Feta Cheese Beggars’ Pouches recipe

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

  • Brush each sheet of phyllo with the meltedbutter. Stack them up in 8 stacks of 4. Turn each sheet slightlyso the corners do not match up evenly.
  • Cover the stacks with a slightly moistenedtowel or plastic food wrap. This will keep the phyllo from dryingout.
  • Mix together the spinach, Feta cheese,garlic, eggs and salt and pepper.
  • Place a portion of the spinach-Feta mixtureon each of the stacks of phyllo. Pull the phyllo up over themixture and pinch it together to make the pouch.
  • Bake the pouches at 375°F (190°C)until golden brown.
  • Place some marinara in a bowl. Place thepouches on top. Grind fresh pepper over top of pouch. Place somebasil on top of pouches and sprinkle with Asiago cheese. Servehot.

    Makes 8.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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