Recipes

Category:	Appetizer
# of Servings:	24
Ingredients:	1 red bell pepper 3 tablespoons mild olive oil 2 minced shallots 2 cloves minced garlic 1 pound fresh spinach 6 chopped oil-packed sundried tomatoes 8 chopped black kalamata olives 1 cup crumbled feta cheese kosher salt and black pepper 12 sheets phyllo pastry 1 pound melted butter
Preparation:	Grill or roast red pepper until skin blisters. Peel and remove seeds, chop the flesh fine. In a large skillet, lightly brown the shallots and garlic in olive oil. Add the spinach; cook until wilted. Remove from heat and while still warm, mix in chopped peppers, tomatoes, olives and cheese. Season as needed with salt and pepper. Let cool. Brush sheet of phyllo with butter. Place another sheet on top, butter again and repeat one more time, for three layers. Cut the phyllo into 2-inch wide strips. Add a little filling to each strip and fold the corner over forming a triangle. Repeat the fold the length of the strip. Refrigerate the triangles. When ready to serve, bake in a 350° oven until golden brown, about 10 minutes. Makes 24 phyllo pastries.

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