3 3/4 cup Frozen petit peas, defrosted
1 tbsp Extra virgin olive oil
2 Jalapeno peppers, seeded & - minced
1 tbsp Grated ginger
1/2 tbsp Lemon juice
1 tsp Honey
1 tbsp Cilantro, minced
1 tbsp Mint, minced
10 Phyllo sheets
Olive oil spray
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Place peas between several layers of kitchen towels to absorb excess liquid. Place in a food processor & pulse until reduced to a coarse pulp. Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. Sauté over moderate heat for 2 to 3 minutes. Stir in the herbs. Let cool & divide into 24 portions.
Preheat oven to 350F. Cut phyllo sheets in half lengthwise & fourths crosswise, forming 80 4" X 6" squares. Cover phyllo with slightly damp towel. Lay one square on a sheet of waxed paper. Spray it with olive oil. Repeat with 2 more squares. Place a portion of the filling in the center.
Bring up the opposite corners of the phyllo, crimp firmly & twist the ends to form purses, each with a pointed top. Repeat with remaining phyllo. Spray baking sheets with oil. Transfer pastries to sheet & bake until golden brown, 20 to 25 minutes. Transfer to a platter & serve at once.
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