Spinach, Feta And Roasted Red Pepper Pastry

• 2 red peppers
• Filling:
• 1 package frozen, chopped spinach (thawed and well drained)
• 3 cloves of garlic, crushed and minced
• 1 small onion finely chopped
• 1/2 cup feta cheese, crumbled
• salt and pepper, to taste
• 1 package frozen phillo pastry, thawed
• 1/4 cup butter, melted

1. Preheat oven to 375.
2. Roasted red peppers on barbeque or under the broiler until blackened (7-10 minutes). Clean off black skin under cold running water and remove seeds and stem. cut into 1x1 inch (approx.) pieces and set aside. Mix together the filling ingredients in a medium bowl.
3. Take 2 pieces of phillo pastry and lay them on to of each other on a cutting board. Brush one side with melted butter. Cut pastry into 5 strips going the short way across the rectangle (a pizza cutter works well). Place one piece of roasted pepper and one tablespoon of filling on each strip. Fold into a triangle and keep flipping and folding until you reach the end. (The pastry box usually has detailed folding instructions.) Place triangles on a large baking sheet. Bake in oven until golden (10-12 minutes).
4. Serve with Salad for lunch or a light dinner or as an appetizer.

red peppers, filling, garlic, onion, feta cheese, salt, frozen phillo pastry, butter

Taken from www.epicurious.com/recipes/member/views/spinach-feta-and-roasted-red-pepper-pastry-1209380 (may not work)