Triple Cheese Triangles

Photo by Janice S.
Adapted from williams-sonoma.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

80

appetizers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

80

servings

Adapted from williams-sonoma.com

Ingredients

  • 2

    eggs

  • 2

    cups shredded mozzarella

  • 1-cup ricotta

  • 1/4

    cup grated Parmesan

  • 1

    dash salt

  • 1/2

    tsp. onion powder

  • 1

    pkg. phyllo dough (thaw in refrig overnight)

  • 1-cup butter, melted

Directions

In medium bowl, beat eggs. Add cheese, salt and onion powder. Stir until well blended. Remove phyllo dough from package. Place between 2 sheets of plastic wrap. Cover plastic wrap with damp towel. Remove 1 sheet of phyllo at a time. Spread on work surface and brush with melted butter. Fold in half crosswise to form rectangle about 14 x 8 inches. Brush with butter again. Cut into 4 equal strips 14 x 2 inches. Place scant tsp cheese filling in 1 corner of each strip. Fold up strip like flag, making alternate triangles with each fold. Brush with more melted butter. Place seam side down on parchment line cookie sheet. Freeze, then store in plastic bags in freezer. To serve, preheat oven to 400°F. Bake frozen triangles on cookie sheet 20 to 25 minutes, until golden and hot. (Can also use frozen spinach soufflé instead of cheese mixture for filling. Get in frozen food section of grocery store)

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