Flaky Scallop Appetizers
|Frozen chopped spinach||10 Ounce, thawed|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||2 Tablespoon, melted|
|Chopped walnuts||1⁄2 Cup (8 tbs), toasted|
|Shredded swiss cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Egg||1 , beaten|
|Ground nutmeg||1⁄8 Teaspoon|
|Phyllo pastry sheets||20 , frozen and thawed|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
Place scallops in a skillet, and add water to cover.
Bring to a boil, reduce heat, and simmer 3 to 5 minutes.
Drain and finely chop scallops.
Place spinach on paper towels, and squeeze until barely moist.
Saute garlic in 2 tablespoons butter in a large skillet, remove from heat.
Add scallops, spinach, walnuts, cheeses, egg, and seasonings, stir well.
Cut sheets of phyllo in half crosswise.
Working with one at a time, fold each half lengthwise into thirds, brush with melted butter.
Place 1 tablespoon spinach mixture at base of phyllo strip, folding the right bottom corner over to opposite edge, forming a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with 1/2 cup melted butter; bake at 375Â° for 12 to 15 minutes or until lightly browned.