3 3/4 c Frozen petit peas, defrosted
1 tb Extra virgin olive oil
2 ea Jalapeno peppers, seeded &
— minced 1 tb Grated ginger
1/2 tb Lemon juice
1 ts Honey
1 tb Cilantro, minced
1 tb Mint, minced
10 ea Phyllo sheets
Olive oil spray 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. Saute 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. Repaet with 2 more squares. Place a portion of the filling in the centre. 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.