Sunday, November 22, 2009

Holiday Recipe for You - NaBloPoMo Special Feature

Here's another holiday recipe for you. This recipe also comes from my Betty Crocker New Christmas Cookbook and they call them cheese triangles. I guess the Greeks have a different name for them, but I can't remember what that is. I'll have to ask my mother-in-law.

Like most Greek foods, I've found this to be a time-consuming project, as you have to cut the phyllo sheets into thirds and wrap them around the cheese mixture inside, which can be back breaking work. Phyllo also dries out quickly, so it is a good idea to cover them by a sheet of waxed paper with a damp towel over the waxed paper to keep them moist. If the sheets dry, they are impossible to work with.

While this is not a recipe you should make if you are pressed for time, it can be made up to 24 hours ahead of time and refrigerated. These are also very delicious!


1 pound of feta cheese*
2 eggs, slightly beaten
1/4 cup finely choppse chives
1/4 teaspoon white pepper
1 package (16 ounces) frozen phyllo sheets, thawed
1/4 cup (1/2 stick) margarine or butter, melted

Heat oven to 350 degrees. Grease cookie sheet.

Crumble cheese in small bowl (Grocery stores also sell containers of crumbled feta); mash with fork.

Stir in eggs, chives and white pepper until well mixed.

Cut stack of phyllo sheets lengthwise into thirds. use two sheets for each strip.

Place one heaping teaspoon cheese mixture on end of strip; fold phyllo strip end over end, in triangular shape, to opposite end.

Place on cookie sheet. Repeat with remaining phyllo and cheese mizture. (Triangles can be covered and refrigerated up to 24 hours at this point.)

Brush butter over triangles. Bake about 20 minutes or until puffed and golden. About 36 appetizers.

* Finely shredded Monterey Jack cheese can be substituted for the mashed feta cheese.

Note: While it says to place a heaping teaspoon of mixture on the sheets, don't overstuff them or they will be hard to wrap.

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