PHYLLO TRIANGLES WITH GOAT CHEESE AND RED ONION
Provided by Food Network
Time 1h38m
Yield 60 to 72 appetizers
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over low heat. Saute onions until caramelized. Season with salt and pepper and remove from heat. Bring to room temperature. Crumble cheese into cooled mixture and set aside.
- Preheat oven to 400 degrees F. Butter a flattened sheet of phyllo with a pastry brush. Top with another sheet of dough and brush with butter. Cut dough into 6 (2-inch) strips. Place a1 tablespoon of the onion mixture in the bottom left hand corner of each strip. Begin to fold as you would a flag, until each strip is entirely folded. Continue with remaining dough filling. Brush packets with butter and place on parchment lined sheet pan. Bake for 6 to 8 minutes or until golden.
PHYLLO TRIANGLES WITH A LEEK-GOAT'S CHEESE FILLING
Make and share this Phyllo Triangles With a Leek-Goat's Cheese Filling recipe from Food.com.
Provided by Is This Really Nece
Categories Cheese
Time 55m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Clean leeks, cut in half lengthwise, and slice white parts (greens are not used). Wilt leek in 1 tbsp hot butter in circa 5 minutes Peel tomatoes, remove seeds, and dice. Cut olives in chunks. Mix leek, tomato, olives, cheese; add pepper to taste.
- Pre-heat oven at 200 deg C (400 deg F). Line cookie tray with baking paper. Melt remainder of butter. Spread a thin layer of butter over a sheet of pastry; fold in two, spread another thin layer of butter on top, put 1/4 of leek mixture on top at short end, and fold into a triangle. Spread with butter. Repeat with other sheets of pastry Bake in oven in until golden brown (circa 15 mins).
- Cut cherry tomatoes into halves. Serve triangles with cherry tomatoes and parsley.
TIROPITAS: PHYLLO CHEESE TRIANGLES
Steps:
- Preheat oven to 350 F. Lightly grease 2 large baking sheets.
Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 487 mg, Sugar 1 g, Fat 18 g, ServingSize 24 pastries, UnsaturatedFat 0 g
SPINACH PHYLLO TRIANGLES
These crispy pockets of spinach and feta cheese with a hint of oregano look like a lot of work, but after assembling a few, you zip through them.-Mrs. Jody McIntyre, Burns Lake, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a nonstick skillet coated with cooking spray, cook onion until, tender. Add garlic; cook 1 minute longer. Stir in spinach and oregano; cook over medium-low heat just until spinach is warmed. Drain. Remove from the heat; stir in feta cheese and set aside. , Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. , Place 1 tablespoon of spinach mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Continue folding, like a flag, until you come to the end of each strip. Spray with butter-flavored cooking spray, making sure all edges are sprayed and sealed. Repeat with remaining phyllo and filling., Place triangles on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm.,
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 199mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
THREE-CHEESE PHYLLO TRIANGLES WITH ONIONS AND YOGURT
Provided by Diane Kochilas
Categories Cheese Egg Onion Appetizer Bake Vegetarian Yogurt Feta Dill Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 triangles
Number Of Ingredients 11
Steps:
- 1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside.
- 2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper.
- 3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damn kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets.
- 4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm.
GOAT CHEESE AND RED PEPPER PHYLLO TRIANGLES WITH OLIVE FRISéE SALAD
Categories Leafy Green Olive Fry Vegetarian Lunch Goat Cheese Bell Pepper Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 or 5 light-lunch or first-course servings
Number Of Ingredients 13
Steps:
- Make phyllo triangles:
- Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel. Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter. Top with 2 more phyllo sheets, brushing each with butter.
- Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
- Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining triangular shape. Put triangle, seam side down, on a baking sheet and cover with plastic wrap. Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
- Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side. Transfer with tongs to paper towels to drain.
- Make salad:
- Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Add frisée and olives and toss with dressing, then season with pepper. Mound salad on plates and arrange phyllo triangles alongside.
CHEESE FILLED TRIANGLES
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Provided by Kathleen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g
PHYLLO TRIANGLES-SUN-DRIED TOMATOES, CARAMELIZED LEEKS, AND GOAT CHEESE
Make and share this Phyllo Triangles-sun-dried tomatoes, caramelized leeks, and goat cheese recipe from Food.com.
Provided by Diana Adcock
Categories Cheese
Time 45m
Yield 50 appetizers
Number Of Ingredients 13
Steps:
- Heat the 3 T oil in a large skillet over medium heat.
- Add the tomatoes and shallots sauteing until shallots are soft, around 6 minutes.
- Add the water, vinegar, and sugar.
- Cover and cook for 5 minutes, stirring twice.
- Remove from heat and stir in mint.
- In another large skillet melt the 4 T butter over medium heat.
- Add the leeks and saute until golden, around 8 minutes.
- Remove from heat, and stir in goat cheese and thyme.
- Lightly season with salt and freshly ground black pepper, white if you prefer.
- Preheat oven to 400 degrees.
- Lightly grease two cookie sheets and set aside.
- Place 1 phyllo sheet on work surface, brush with butter and top with another sheet.
- Cut into five 3x14 inch strips.
- Place 1/2 T of goat cheese mixture at the base of 1 strip, repeat with the other Top each with 1 t of the sun-dried tomato mixture.
- Fold 1 corner over the filling, and continue, folding down the strip like a flag, forming a triangle.
- Place on prepared cookie sheet.
- Repeat until all the fillings are used.
- Brush tops with butter.
- Bake in the preheated oven for 15 minutes.
- Serve hot or at room temp.
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