• Prep Time:
  • Cooking Time:
  • Serves: 24 Purses

Green Pea Phyllo Purses

  • Recipe Submitted by on

Category: Vegetables, Appetizers

 Ingredients List

  • 3 3/4 c Frozen petit peas, defrosted
  • 1 tb Extra virgin olive oil
  • 2 Jalapeno peppers, seeded &
  • -- minced
  • 1 tb Grated ginger
  • 1/2 tb Lemon juice
  • 1 ts Honey
  • 1 tb Cilantro, minced
  • 1 tb Mint, minced
  • 10 Phyllo sheets
  • Olive oil spray


Place peas between several layers of kitchen towels to absorb excess
liquid. Place in a food processor & pulse until reduced to a coarse pulp.
Combine with oil, peppers, ginger, lemon juice & honey in a large skillet.
Saute over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool &
divide into 24 portions.

Preheat oven to 350F. Cut phyllo sheets in half lengthwise & fourths
crosswise, forming 80 4" X 6" squares. Cover phyllo with slightly damp
towel. Lay one square on a sheet of waxed paper. Spray it with olive oil.
Repaet with 2 more squares. Place a portion of the filling in the centre.
Bring up the opposite corners of the phyllo, crimp firmly & twist the ends
to form purses, each with a pointed top. Repeat with remaining phyllo.
Spray baking sheets with oil. Transfer pastries to sheet & bake until
golden brown, 20 to 25 minutes. Transfer to a platter & serve at once.

Yamuna Devi, "Yamuna's Table"

Contributed by: Mark Satterly

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