Cheese Triangles
Yield
20 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
monterey jack cheese
shredded, =or= cottage cheese |
|
| 2 | large |
eggs
well beaten |
|
| ½ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| 10 | each |
phyllo (filo) pastry sheets
|
*
|
| 1 | cup |
butter
unsalted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
monterey jack cheese
shredded, =or= cottage cheese |
|
| 2 | large |
eggs
well beaten |
|
| 118 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 1E+1 | each |
phyllo (filo) pastry sheets
|
*
|
| 237 | ml |
butter
unsalted |
|
Directions
Combine cheese, eggs, parsley and salt and mix well.
Cut each sheet of phyllo dough in halves, working with one sheet at a time.
Keep rest of pastry covered with damp towel until ready to use.
Brush with butter and fold each half twice vertically to form narrow strip.
Place about 1 tablespoon cheese mixture at one end of each strip.
Fold one corner across filling to form triangle.
Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter.
Place triangles on baking sheets and bake at 350℉ (180℃) until pastry is golden, about 15 to 20 minutes.
