Three Cheese Phyllo Triangles

By TPMay

Ingredients

• 1 cup ricotta cheese
• 5 ounce crumbled feta cheese
• 6 ounce smoked mozzarella cut into 1/4” cubes
• 1/4 cup chopped fresh parsley
• 1 shallot, minced (about 1/4 c.)
• 1 egg, lightly beaten
• Salt and freshly ground black pepper
• 1 roll (20 sheets) 9” x 14” phyllo dough, thawed
• 1/3 cup unsalted butter, melted and cooled slightly

Preparation

Step 1

Preheat oven to 350°F. Lightly oil 2 baking sheets or line with parchment paper or silicone mats.
In a large bowl, combine ricotta, feta, mozzarella, parsley, shallot, egg, ¼ tsp. salt, and ¼ tsp. pepper. Stir until well combined.
Unwrap phyllo dough and set in a single stack. Using a chef’s knife or kitchen scissors carefully cut the entire stack lengthwise into thirds. Each strip should be about 3” wide.
Place one strip of phyllo on a clean, dry work surface and keep the remaining covered with a barely damp towel. Brush the strip with melted butter. Place 1 tablespoon filling about ½” from the bottom edge. Fold the lower right corner of the phyllo up and over the filling to form a triangle. Flip the triangle forward again, and then again on a diagonal. Carefully press the filling to evenly distribute it.
Continue folding, forming a triangle each time, until you reach the end of the strip. Brush both sides with more melted butter and transfer to a baking sheet. Assemble remaining triangles following the same method.
Bake 20 minutes or until lightly golden brown. Let cool at least 10 minutes (filling will be very hot). Serve warm.