Feta and Spinach Phyllo Twists
9 phyllo sheets, thawed
olive oil spray
4 ounces cream cheese
4 ounces crumbled feta cheese
1 egg
1 cup packed baby spinach leaves, roughly chopped
handful of basil leaves
1-2 teaspoons fresh lemon zest
salt and pepper
Preheat the oven to 375. Line a baking sheet with foil and spray with non-stick spray.
Set the phyllo sheets aside, covered with a towel so they don't dry out.
In a food processor, combine the cream cheese, feta, egg, spinach, basil and lemon zest until smooth. Season to taste with salt and pepper.
Lay one sheet of phyllo dough on a cutting board and spray lightly with olive oil spray. Lay two more sheets on top of the first, spraying each of those lightly with olive oil spray, so you have three sheets layered together. Using a pizza cutter or a sharp knife, cut the sheets in half down the middle lengthwise, then in thirds the other direction, so you have 6 squares.
Spoon about a tablespoon of the cheese filling into the center of each square. Moisten your fingers with a little water and bring the four corners of each square together, twisting them slightly to hold them together. Set on the baking sheet.
Repeat with the remaining phyllo dough and filling, for a total of 18 twists.
Bake for approximately 13 minutes, until golden brown and crisp. Cool for two minutes and serve hot.
Yields 18 twists.
Recipe from Curly Girl Kitchen