Here are two of my favourites and one from Alexa that I am making tomorrow except using crab instead of lobster.

These are a bit of work but are wonderful and freeze
beautifully.

Spanikopita

16 Oz Phyllo Dough
Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and of all liquid Drained
3/4 Lb Feta Cheese
1/2 Lb Cottage Cheese - About 1 Cup Pressed And Drained
1/4 lb Cream Cheese Softened
3 Eggs
1/4 Cup Fresh Dill
Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.
Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right ,up etc.

These can be made ahead and frozen for up to three months. Lay them flat on a cookie sheet and then transfer to freezer bags or container. Freeze uncooked and cook from frozen

When ready to cook:~Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm~

Don't let the name fool you this makes a very attractive appetizer , is drop dead easy and is always a huge hit.

Stacked Pizza

7 sheets phyllo pastry
1/2 Cup butter melted 7 Tbl freshly grated parmesan
1 1/2 Cup grated mozzarella
1 sweet onion sliced thinly And Separated Into Rings
5-6 roma tomatoes sliced
1 Tsp oregano
salt and pepper to taste ( I don't use
any I find the parm salty enough and I forget about the pepper!!!)
fresh herbs sprigs thyme oregano or rosemary

Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozzarella. Place onions on top then place tomatoes on top. Season with oregano.

Bake for 20-25 minutes until edges are golden, and the bottom is cooked.

Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite triangles)

Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.

Phyllo Triangles with Lobster Filling
Martha Stewart Entertaining
Makes about 50

1 Steamed Lobster
4 Tbsp unsalted butter
6 scallions finely chopped
cup white wine or vodka
1 ½ tbsp all purpose flour
¼ cup heavy cream
pinch of cayenne pepper
Kosher salt and fresh ground black pepper

1 lb Phyllo
1 lb unsalted butter, melted

Remove meat from lobster and chop. Set aside
Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid.

Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles.

Prepare the triangles as you would SharonÂs Spanikopita. If you need those directions, I can copy them over.

Here's another for you:

MUSHROOM PHYLLO TARTS

3/4 cup dairy sour cream
1 (3 oz.) pkg. cream cheese, softened
1/4 cup dry breadcrumbs
1 Tblsp. dried dill weed
1/2 tsp. salt
1-2 Tblsp. lemon juice
1 (4.5 oz.) jar sliced mushrooms, drained
1 garlic clove, minced
1/2 cup butter or margarine
8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
1 (4.5 oz.) jar whole mushrooms, drained

Heat oven to 350° F. In small bowl, combine sour cream, cream cheese, breadcrumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonfuls of sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350° F. for 18-20 minutes or until light golden brown. Makes 16 appetizers.

This is a quick hit and run, but if you do a search for Phyllo Phun Camp I think you'll find some of Oly's recipes there too.
Sharon, can you share your appetizer recipe from the Silver Palate too? It's wonderful!

Ellen not sure which one you mean? I have one from the Silver Palate that uses puff pastry, prosciutto and Parmesan Palmiers.....is that the one you mean?

These sound great. When we were in Maine in Oct., we bought 12 lobsters, cooked, shelled and froze them. I know which one I'll try first after Christmas!

Thanks everyone

Tami

You're right Sharon, it is the puff pastry and not filo. As the kids say, "My bad..." LOL