Eat Real. Eat Good.

Spinach and Cranberry Phyllo

These delicious phyllo appetizers are well worth the work.

Ingredients

  • 1/2 cup dried cranberries
  • 1 tablespoon red wine
  • 1 teaspoon of salt
  • olive oil
  • 1/2 teaspoon allspice
  • 1 cup cooked brown rice
  • 1/3 cup peanuts
  • 2 tablespoons brewer's yeast
  • pepper
  • 1 package of frozen phyllo
  • 1/2 lb. fresh baby spinach (or frozen)
  • 2 tablespoons lemon juice

Preparation

  1. 1. Heat 1 tablespoon of olive oil over medium heat. Stir in the spinach, cranberries, allspice, and salt and cook until the spinach is soft and wilted.
  2. 2. In a large bowl, combine the spinach mixture, rice, peanuts, lemon juice, brewer's yeast, and pepper.
  3. 3. Preheat oven to 425 F.
  4. 4. Carefully unwrap the phyllo. Peel off one sheet at a time and layer 2 sheets one on top of the other.
  5. 5. Place a 1/4 cup of the filling on the sheets of phyllo. Layer two more sheets on top of the filling. Fold the filled phyllo in half and pinch together any open ends.
  6. 6. Brush the pastries with olive oil and bake for 8-10 minutes, paying attention not to let them burn.