Phyllo dough pouches, filled with a mixtureof spinach, feta cheese, egg and garlic, are baked until goldenbrown and served with marinara sauce with a garnish of freshbasil strips and asiago cheese.
Recipe: Feta Cheese Pouches
32 squares (5×5 inches) phyllo dough
1/2 cup melted butter
3 cups cooked spinach, chopped, squeezed dry
2 cups (8 ounces) Wisconsin Feta cheese
1 tablespoon chopped garlic
3 large eggs
Salt and pepper, to taste
1 cup spicy marinara sauce
1/2 cup (1 1/2 ounces) shredded Wisconsin Aged Asiago cheese
Fresh basil, cut into long strips
Makes 4 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
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