Salmon Phyllo Bites
- 1 (6 3/4 oz.) can red salmon, drained and flaked
- 1/2 c. frozen peas, thawed and drained
- 1 (2 oz.) jar diced pimiento, drained
- 1/2 c. shredded Swiss cheese
- 6 frozen phyllo pastry sheets, thawed
- 1/4 c. margarine or butter, melted
- dried dill weed
- Heat oven to 350u0b0.
- Combine salmon, peas, pimiento and cheese. Unroll phyllo sheets; cover with plastic wrap or towel.
- Place one phyllo sheet on work area; brush with margarine.
- Layer with 2 more sheets, brushing each with margarine.
- Cut through layered sheets to make 20 rectangles.
- Place heaping teaspoonful of salmon mixture in center of each rectangle.
- Bring up edges of pastry, twisting together with circular motion.
- Place on ungreased cookie sheet.
- Repeat with remaining ingredients.
- Sprinkle phyllo bundles with dill weed.
- Bake at 350u0b0 for 18 to 20 minutes.
red salmon, frozen peas, pimiento, swiss cheese, frozen phyllo pastry sheets, margarine, dill weed
Taken from www.cookbooks.com/Recipe-Details.aspx?id=469283 (may not work)