• Cooking Time: 10
  • Servings: 30
  • Preparation Time: 8


Recipe from "Confections of a Foodie Bride".


  • Filling
  • 1/4 cup chopped green onion
  • 4 oz cream cheese
  • 4 oz mayo
  • 1/4 cup cilantro, chopped
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp red pepper
  • 1 1/2 cups chicken breast, cooked and shredded
  • Phyllo purses
  • 1 roll phyllo dough, thawed
  • 1/2 cup unsalted butter, melted


  • Mix all ingredients in a bowl until well combined and set aside.
  • Preheat the oven according to phyllo package directions.
  • Unroll the phyllo dough onto a dry surface (be sure to follow the "handling instructions" on the box).
  • Remove 3 sheets of phyllo dough at a time (purses will be 3 sheets thick) and brush the top with melted butter.
  • Cut the stack into 5x5 squares as you go - cut only enough squares to fill a mini-muffin pan and return the unused dough to the covered stack.
  • Spoon the filling onto the center of a phyllo square and brush the uncovered dough with melted butter.
  • Gather the sides and press together, forming a purse.
  • Set the purse into the muffin pan and brush with melted butter.
  • Repeat until the muffin pan is full. Bake for 8-10 minutes until the phyllo purse tops are golden brown and crispy.
  • Remove from oven and cool the cups on a baking rack.
  • Yields approx 2-1/2 dozen phyllo purses.

Categories: Appetizer  Poultry  Savory  Vegetable 
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