Ostrich Boreks

8 oz. ostrich, ground or stew meat

1 pkg. chopped spinach, thawed

9 phyllo sheets (also known as filo)

8 oz. cream cheese

1 pkg. Knorr Swiss Vegetable Soup Mix, dry

6 tbsp. butter, melted

Keep phyllo sheets covered with a damp cloth to prevent drying.

Preheat oven to 375º. If using stew meat, place in food processor or blender and process for about 15 seconds. Add the cream cheese, drained spinach and soup mix. Process for another 15 seconds. Lay phyllo sheets on a flat surface and brush lightly with melted butter. Cut the sheets lengthwise into four strips (about 18" X 3"). Place about a tablespoonful of the mixture one inch from the bottom edge of a strip. Take a bottom corner of the sheet and fold it over at mixture at a 45º angle from the other corner. Continue folding just as you would a flag to form a triangle that encloses the filling. Repeat for each strip. If desired, place a fresh sprig of dill, parsley, pimiento or olive slice under the last phyllo layer for a garnish. Place on a cookie sheet with the garnish on top. Brush the tops with butter and bake for 12 to 15 minutes or until a golden brown. Makes 36 pieces.

Courtesy of Sandra Hildreth