These purses are 1-2 bite appetizers that can have a variety of fillings as long as they are fairly dry. They can be made several hours ahead of time and served cold, warm, or room temperature. Make sure to follow the directions for working with filo dough because it’s fragile and dries out very quickly.
MEDITERRANEAN BEGGAR’S PURSES
Make 24 purses
8 sheets filo dough, defrosted
4 Tbsp butter, melted
2 Tbsp red onion, minced
10 kalamata olives
3 Tbsp chopped roasted red peppers
2 oz cream cheese
Pinch of kosher salt
Preheat the oven to 350F.
Chop the olives and red peppers finely. Mix in the onion and salt.
Lay filo dough on the counter and cover with plastic wrap and a damp towel to prevent it from drying out. Take out 2 sheets at a time to work with. Lay one sheet on the counter and brush with melted butter. Place the second sheet on top. Use a pizza cutter to make 6 squares of filo (roughly 3″x3″ each).
In the center of each square, place a small dollop of cream cheese and the olive mixture, leaving any juices in the bowl.
Fold in one of two ways: 1) Gather each corner together and tie a chive around it to hold, or 2) Fold over each side to make a small pocket. The first way displays beautifully, but is much more labor intensive.
Place finished purses on a baking sheet and bake in the upper third of oven for 4-8 minutes until browned.