- (makes 24)
- Filling
- 1 pkge of blanched greens or 1 1/2 cups (spinach, kale, etc) or thawed from frozen
- 2 medium Yukon Gold or Russet potatoes, boiled with skins on in salted water
- 4 scallions, finely chopped and sweated/cooked in 2 Tbsp. of olive oil
- 1/4 cup chopped fresh dill
- 1 Tbsp. chopped fresh mint
- salt and pepper to taste
- Phyllo Purses
- 1 1/2 sticks unsalted butter
- 6 sheets of Krinos phyllo pastry (thawed from frozen)
- Carefully unroll phyllo. Immediately cover it with plastic wrap and then a damp towel. Keep phyllo covered as you work.
- Squeeze the excess liquid out of the greens with your hands and chop, add to a medium bowl. While still warm, peel your potatoes and use a box grater to grate them into a bowl along with the scallions, dill, mint, salt and pepper and mix well with a fork. Taste and adjust seasoning again, set aside.
- Place 1 sheet of phyllo on a work surface. Lightly brush phyllo with melted butter; place another sheet on top, and brush with butter; place a third sheet of phyllo on top, and brush with butter. Cut into four rectangles.
- Place a teaspoon of filling in the center of each square and use your fingers to lift the four corners into the middle. Gather up the phyllo and lightly twist to form a tight purse. Place on a parchment lined baking sheet.
- Repeat with the remaining 3 phyllo sheets. Lightly dab melted butter on the tops of each purse and pre-heat your oven to 350F, middle rack.
- Place your rack of phyllo purses in the pre-heated oven and bake for approx. 20 minutes or until golden.
- Take out of the oven and allow to cool for 5 minutes. Carefully remove from the tray, blot any excess butter on the bottoms with paper towel and place on a serving platter. Serve warm.
