Salmon Phyllo Bites
Newsgroup: rec.food.cooking/Nancy Dooley
Makes 40 appetizers

1 (6 3/4 oz.) can red salmon, drained and flaked
1/2 cup frozen sweet peas, thawed and drained
1 (2 oz.) jar of diced pimiento, drained
2 oz. (1/2 cup) shredded Swiss cheese
6 (18x14-inch) frozen phyllo pastry sheets, thawed
1/4 cup melted butter
Dried dill weed

Heat oven to 350F. In medium bowl, combine salmon, peas, pimiento and cheese. Unroll phyllo sheets; cover with plastic wrap to keep soft. Place on sheet on work area and brush with butter. Layer with 2 more sheets, brushing each one with butter. With sharp knife, cut through all layers of phyllo sheets to make 20 rectangles.

Place heaping teaspoonful salmon mixture in center of each rectangle. Bring up edges of pastry and twist together in circular motion. (Or make "pillows" by folding corners across and putting seam side down on ungreased cookie sheet.) Put puffs on ungreased cookie sheets. Repeat with remaining 3 phyllo sheets and filling. Sprinkle phyllo bundles with dill weed. Bake at 350F. for 18 to 20 minutes or until golden brown.

To make ahead, prepare, cover and refrigerate up to 24 hours before baking.