Sunday, March 24, 2013

Phyllo Triangles with Feta Cheese and Pecan Filling

1 small onion, finely chopped
2 tsp butter
¾ cup crumbled feta cheese
1/3 cup chopped pecans
1 tbsp dried parsley
¼ cup sour cream
Pinch pepper
½ pkg frozen spinach, chopped
½ pkg phyllo pastry (1 lb)
Melted butter

Cook onion in butter and combine all except phyllo in a bowl. Unwrap phyllo and place 1 sheet on work surface. (Cover remaining phyllo with damp cloth). Brush phyllo sheet with melted butter. Place second sheet on top and brush with melted butter. With sharp knife, cut phyllo lengthwise into 6 strips. Cut each strip in half crosswise to make 12 small strips in all. Place 1 tsp. filling about 1 inch from left end of strip. Pick up right corner of strip and fold it diagonally over filling to meet left side, forming triangle. Continue to wrap pastry around filling in triangular shape. Brush end of pastry with butter, tuck under triangle and pinch corners to seal Repeat with remaining filling and phyllo. Brush tops with melted butter.

Can be frozen at this point. Bake frozen triangles buttered side up at 425 degrees for 10 minutes or until golden. Yield ~ 48.

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