Three-Cheese Filo Traingles

By cwaldron09

For best results, let the filo pastry thaw very slowly, in the refrigerator if time allows. When working with filo, used unused sheets covered with a barely damp kitchen towel to prevent them from drying out and becoming brittle.

Ingredients

• 1 cup whole-milk ricotta cheese
• 6oz feta cheese, crumbled
• 6oz smoked mozzarella cheese, cut into 1/4-inch cubes
• 2 shallots, minced
• 1/3 cup coarsely chopped fresh flat-leaf parsley
• 1 egg, lightly beaten
• Generous 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 7 sheets frozen filo dough, thawed
• 1/3 cup unsalted butter, melted

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

In a large bowl, combine the ricotta, feta, mozzarella, shallots, parsley, egg, salt and pepper. using 2 forks on your hands, toss thoroughly until all the filling ingredients are uniformly combined.

Step 2

Preheat an oven to 350 degrees F. Lightly oil 1 or 2 baking sheets

Step 3

Cut the whole stack of thawed filo lengthwise into quarters. Each strip will be about 3.5 inches wide. Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface. Brush it lightly but thoroughly with the melted butter.

Step 4

Place about 1 Tbs. of the filling 1 inch from the bottom edge. Fold the lower right corner of hte pastry up and over the filling, forming a triangle. Roll the traingle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip. Transfer to a prepared baking street and brush the top of the triangle with a little more butter. Use the remaining filo and filling to make the remaining triangles, placing them on the baking sheet(s)

Step 5

Bake the triangles until golden brown, about 20 minutes. Let cool for 10 minutes (the filling will be very hot), then serve.