Cheese Phyllo Dough Triangles

Cheese Phyllo Dough Triangles... I like making these for appetizers, snack, tea(smaller version), etc. I usually vary the fillings according to what I have around the house:). It is an easy to do recipe and they freeze very well so you could bake a few and freeze the rest. The filling additions can include chopped sun dried tomatoes, sauteed chopped mushrooms, chives, spinach or various chopped herbs. Actually, you can even do a meat version with ground seasoned beef/lamb ...Mediterranean style. But, I chose to do an all-cheese with herbs this time around. Hope you enjoy...

Note:(I had a twin pack of phyllo sheets( 13x9 inches)... dimensions differ than the single pack...I used about 18 sheets with 3 leftover sheets* which I used to make 'lil phyllo cups)

You will need: what I used is approx.~ More or less with the amounts of cheeses...the filling is quite forgiving. You can also add some spinach that has been squeezed dry.

Filling:

• 12 oz. cream cheese, softened
• 1/2 cup crumbled feta cheese (more or less to your liking )
• 1/4 cup parmesan, grated
• 1 TBS dried basil (more or less to your liking)
• 3 tsp dried dill (more or less to your liking)
• 1-2 eggs,( if mixture is a bit dry add another egg)
• onion powder, to taste(optional)

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• Phyllo dough sheets
• 1/4 cup butter, melted (approx.) for buttering sheets.

Directions:

1. Whip cream cheese with a whisk until light and fluffy. Add herbs and onion powder. Mix to combine.

2. Add crumbled feta cheese and parmesan cheese (and/or spinach if you like).

3. Add 1 egg and mix to combine well.

4. Lay Phyllo sheets flat on a counter. Keep covered with damp towel so as not to dry while working with each triangle.

5. Butter one phyllo dough lightly. Fold in half and butter again. Fold again until rectangular shape and butter again. On right side of dough place about 1 scant TBS of filling. If you put too much filling it will ooze out while baking( like in my case:).

6. Fold in shape of triangle and butter top.

7. Lay on cookie sheet and bake at 375(preheated) for 12-15 minutes or till nicely browned (check at 10 minutes so as not to burn and leave another couple of minutes depending on your oven).

*If you have leftover sheets like I did you can cut into small squares( 2-3 inches). Butter each little square and alternate squares to form "a star of David" . Place each square in a tiny quiche(muffin) pan and fill with whatever filling you like...cheese, sauteed mushrooms/leeks,etc. Bake at 375(preheated) for 5-7 minutes just check so as not to burn.