Potato and spinach phyllo bites recipe

Ingredients

• 2 tablespoons unsalted butter
• ½ cup (75 g) finely chopped red onion
• 1-½ cups (230 g) thawed frozen chopped spinach
• 1 teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground nutmeg
• 2 cups (320 g) Basic Riced Potatoes
• 1 egg, beaten
• 1 teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• 1 full roll (½ package) phyllo dough, thawed, unrolled, and cut vertically into 3 (4-inch / 10-cm) wide layers, covered with a damp towel
• 4 tablespoons unsalted butter, melted

1. Preheat oven to 375° F (190° C). Melt 2 tablespoons butter with the onion in a large sauté pan over medium heat until softened, about 5 minutes. Stir in the spinach, salt, pepper, and nutmeg. Reduce heat to low and cook until tender and most of the liquid has evaporated, 5–7 minutes. Set aside.
2. In a medium bowl, combine the potatoes, egg, salt, and pepper with a wooden spoon. Stir in the reserved spinach mixture until well incorporated. Cover and refrigerate for 15 minutes (or overnight to fill and bake the following day).
3. To fill the phyllo, gently pull 2 layers of the pastry from the stack. Using a pastry brush and the melted butter, generously butter the top layer. Place 1 tablespoon of the filling at the very end of the buttered layer, leaving about 1/4 inch (6 mm) free space on each side of the filling. Roll gently, as you would a cigar, until sealed. Twist the free ends as you would a hard candy wrapper. Place seam side down on a rimmed baking sheet. Continue with the rest until completed, spacing generously. Brush the tops and ends of each lightly with remaining butter and sprinkle lightly with salt. Bake for 30 minutes, or until golden brown. Arrange on a serving platter and serve hot.