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

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

Recipe from "Confections of a Foodie Bride".