Herb Cheese Purses

3 ratings

This is an adaptation of a recipe I got long ago from restaurateur Terri Milligan of the Inn at Kristopherís in Door County, Wisconsin. Itís a clever do-ahead preparation and a whimsical presentation. Use a light hand with the oil while layering the dough.


  • 8 ounces Organic Valley Blue Cheese crumbles, at room temperature
  • 8 ounces Organic Valley Cream Cheese, at room temperature
  • 14 cup finely diced drained oil-packed sun-dried tomatoes
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • pepper to taste
  • 18 phyllo pastry sheets, thawed according to package directions and brought to room temperature
  • 14 cup olive oil


1. Use a rubber spatula to blend cheeses, tomatoes, parsley, tarragon and pepper to taste. Oil two baking sheets or line with parchment paper.

2. Place 1 phyllo sheet on a dry work surface; brush lightly with oil and sprinkle with pepper. Top with a second sheet and brush with oil. Top with a third sheet and brush with oil. Cover unused phyllo with a slightly damp, well rung-out cotton towel.

3. Cut layered sheets into 6 squares; spoon a heaping teaspoon of filling into center of each. Bring corners of each square up to meet and lightly twist to form a "purse." (If outer surface of "purse" is dry, brush lightly with oil to prevent pastry from tearing and leaking during cooking.) Flatten bottom gently; place on baking sheet. Repeat process with remaining ingredients.

4. Heat oven to 375 degrees. Bake purses until golden, 15 minutes. Serve hot.

Note: The unbaked purses may be covered and refrigerated up to two days, or frozen. Do not thaw frozen purses; place them directly into heated oven.

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jackie from Frankfort, IL on December 29th, 2010
Loved this recipe, but made some additions that worked really well. Added cooked, crumbled bacon to the cheese mix and melted butter to the olive oil that is used on the phylo. Turned out great.

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