| 1 | Place peas between several layers of kitchen towels to absorb excess liquid. |
| 2 | Place in a food processor & pulse until reduced to a coarse pulp. |
| 3 | Combine with oil, peppers, ginger, lemon juice & honey in a large skillet. |
| 4 | Saute over moderate heat for 2 to 3 minutes. |
| 5 | Stir in the herbs. |
| 6 | Let cool & divide into 24 portions. |
| 7 | Preheat oven to 350°F. |
| 8 | Cut phyllo sheets in half lengthwise & fourths crosswise, forming 80 4" x 6" squares. |
| 9 | Cover phyllo with slightly damp towel. |
| 10 | Lay one square on a sheet of waxed paper. |
| 11 | Spray it with olive oil. |
| 12 | Repaet with 2 more squares. |
| 13 | Place a portion of the filling in the centre. |
| 14 | Bring up the opposite corners of the phyllo, crimp firmly & twist the ends to form purses, each with a pointed top. |
| 15 | Repeat with remaining phyllo. |
| 16 | Spray baking sheets with oil. |
| 17 | Transfer pastries to sheet & bake until golden brown, 20 to 25 minutes. |
| 18 | Transfer to a platter & serve at once |
