I love to bring these pastries with me to potlucks to serve as an appetizer. 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Everyone is so delighted with them, I get several requests for the recipe.—Anita Moffett, Rewey, Wisconsin","recipeIngredient":["FILLING:","1 package (10 ounces) frozen chopped spinach, thawed","1 pound feta cheese, crumbled","3 ounces grated Parmesan cheese","2 large eggs, beaten","1 teaspoon nutmeg","1\/2 teaspoon pepper","1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed","1 to 1-1\/2 cups unsalted butter, melted"],"recipeInstructions":[{"@type":"HowToStep","text":"To make filling, press spinach in fine strainer to remove all excess moisture; combine with cheeses, eggs, nutmeg and pepper. Set aside."},{"@type":"HowToStep","text":"To assemble pastries, have the following ready: melted butter, pastry brush, knife, a clean, slightly damp towel, the filling, baking sheet and large work surface. Open box of dough; carefully unfold sheets. Pull off 2 sheets; place together on work surface and brush lightly with butter. Pull off another sheet. Place directly over others; brush again with butter. Repeat until you have layered 5 sheets. Cover unused dough with damp towel."},{"@type":"HowToStep","text":"Cut prepared layers in half vertically, then cut halves into 6 strips vertically. Place 1-1\/2 teaspoons of filling at the top of each strip. Fold each strip into triangles (as you would fold a flag), starting at bottom near filling. Repeat with additional layers of phyllo dough until the filling is gone. Place pastries on ungreased baking sheet; brush with butter."},{"@type":"HowToStep","text":"Bake at 400° until golden brown, about 10-15 minutes. (Uncooked pastries can be frozen for later use. Frozen pastries can go directly into oven, but baking time must be increased.)"}],"recipeYield":"about 60 pastries","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":"","fatContent":"","cholesterolContent":"","sodiumContent":"","carbohydrateContent":"","fiberContent":"","proteinContent":""},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":1,"worstRating":1,"bestRating":5},"recipeCuisine":"Mediterranean","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"me_logan"},"reviewBody":"This did take a bit more work than I expected, but I loved these and I couldn't stop eating them. I reduced the nutmeg in half and increased some of the parmesan cheese. 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This did take a bit more work than I expected, but I loved these and I couldn't stop eating them. I reduced the nutmeg in half and increased some of the parmesan cheese. There is a similar item at my local BJ's that I may have to try and compare.<\/p>","CommentId":1,"DateRated":"02\/03\/2012 13:11","GUID":"c637a0e275104fb2bae779f0be4b5438","MemberId":1014705,"Rating":5,"ScreenName":"me_logan","SubmittedDate":"02\/03\/2012 13:11"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Stuffed Phyllo Pastries"}},"analytics":[],"yoast_head":"\n