Red Pepper and Watercress Filo Parcels

• 3 red peppers
• 6 ounces watercress
• 1 cup ricotta cheese
• 14 cup blanched almond, toasted and chopped
• salt
• fresh ground black pepper
• 8 sheets phyllo pastry
• 2 tablespoons olive oil

1. Preheat oven to 375F and place the peppers under an hot broiler until blistered and charred.
2. Place in paper bag.
3. When cool enough to handle, peel , seed and pat dry with paper towels.
4. Do not rush this step.
5. Place peppers and watercress in a food processor and pulse until coarsely chopped.
6. Spoon into bowl.
7. Mix in the ricotta and almonds and season to taste.
8. Work with 1 sheet of phyllo at a time.
9. Cut out 2 X 7 inch and 2 X 2 inch squares for each sheet.
10. Brush large squares with a little oil and place second large square at a 90 degree angle over to form star shape.
11. Place on of the small squares in the center of this.
12. Brush lightly with oil and top with second square.
13. Top with 1/8th of the pepper mix.
14. Bring edges together to form a purse shape and twist to seal.
15. Place onlightly greased cookie sheet and cook for 25 to 30 minutes.
16. Make sure you keep the sheets you are not working with under a damp towel.

red peppers, watercress, ricotta cheese, blanched almond, salt, fresh ground black pepper, pastry, olive oil

Taken from www.food.com/recipe/red-pepper-and-watercress-filo-parcels-197591 (may not work)