Amaranth And Feta Phyllo Triangles Recipes

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

SAUSAGE AND FETA PHYLLO TRIANGLES

Steps:

• In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
• On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

AMARANTH AND FETA PHYLLO TRIANGLES

Steps:

• 1. Preheat the oven to 350°F.
• 2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.
• 3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 × 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 × 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.
• 4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake.