Roasted Red Pepper and Watercress Filo Purses

Preheat your oven to 375°F. Place the red peppers under a hot broiler, turning occasionally until the skins are completely blistered and charred — you want them looking like they've been through a fire! This takes about 15-20 minutes.

Immediately transfer the charred peppers to a paper bag and seal it tight. The steam will help loosen those stubborn skins.

Once cool enough to handle, peel away the charred skin, remove seeds, and pat the pepper flesh completely dry with paper towels. This step is crucial — any excess moisture will make your pastry soggy! (Take your time here. Wet filling is the enemy of crispy phyllo.)

Pulse the roasted peppers and watercress in a food processor until coarsely chopped — you want texture, not a smooth puree.

Transfer to a bowl and fold in the ricotta and chopped almonds. Season generously with salt and freshly ground black pepper — taste and adjust!

Working with one phyllo sheet at a time (keep the rest under a damp towel!), cut out two 7-inch squares and two 2-inch squares from each sheet.

Brush one large square lightly with olive oil, then place the second large square on top at a 90-degree angle to create a beautiful star shape.

Place one small square in the center, brush with oil, then top with the second small square.

Spoon about 2 tablespoons of the pepper mixture into the center. Gather all the phyllo points up around the filling and twist gently to create a little purse — like wrapping a present!

Place on a lightly greased baking sheet and bake for 25-30 minutes until the phyllo is golden and crispy, crackling at the edges.