Embezzler's Purses

Ingredients

• 0.3 teaspoon pepper black
• 2 ounces feta cheese crumbled finely
• 8  green onion tops 
• 1 Dash ground cinnamon 
• 0.8 pound pd of ground turkey 
• 2 teaspoons olive oil 
• 1 Dash paprika 
• 4 sheets phyllo dough frozen thawed
• 0.3 cup pinenuts toasted
• 0.3 teaspoon salt 
• 4 cups d spinach fresh
• 4 teaspoons stick margarine divided melted

Equipment

• frying pan
• baking sheet
• oven
• cutting board

Directions

1. Preheat oven to 37
2. Cook onion tops in boiling water 2 minutes.
3. Drain and plunge into ice water; drain.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Saut turkey 5 minutes or until done.
5. Add spinach; cook until spinach wilts. Stir in cheese and next 5 ingredients (cheese through cinnamon); remove from heat.
6. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to keep from drying); lightly brush with 2 teaspoons butter. Top with a second phyllo sheet; cut into 4 squares. Spoon 1/3 cup turkey mixture in center of each square. Gather 4 corners of phyllo and crimp to seal, forming a purse. Tie 1 green onion strip around top of each purse. Repeat with remaining phyllo, butter, turkey mixture, and green onion strips.
7. Place purses on a baking sheet, and bake at 375 for 8 minutes or until golden brown.