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

1. Heat oven to 350u0b0.
2. Combine salmon, peas, pimiento and cheese. Unroll phyllo sheets; cover with plastic wrap or towel.
3. Place one phyllo sheet on work area; brush with margarine.
4. Layer with 2 more sheets, brushing each with margarine.
5. Cut through layered sheets to make 20 rectangles.
6. Place heaping teaspoonful of salmon mixture in center of each rectangle.
7. Bring up edges of pastry, twisting together with circular motion.
8. Place on ungreased cookie sheet.
9. Repeat with remaining ingredients.
10. Sprinkle phyllo bundles with dill weed.
11. 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)