Cheese Triangles
Flaky phyllo triangles stuffed with melted Monterey Jack, eggs, and fresh parsley, then brushed with butter and baked golden. A crispy, crowd-pleasing appetizer ready in 40 minutes.
YIELD
20 servingsPREP
20 minCOOK
20 minREADY
40 minThink of these as the American cousin of Greek tiropitakia.
Sheets of buttery phyllo dough get folded flag-style around a savory filling of Monterey Jack cheese, beaten eggs, and fresh parsley, then baked until shatteringly crisp and golden.
They come out of the oven flaky, rich, and dangerously poppable. This batch makes 20, so plan accordingly for parties.
Chef Tips
- Keep unused phyllo sheets under a damp towel at all times or they’ll dry out and crack on you
- Brush butter generously between every fold for maximum flakiness
- These freeze beautifully unbaked: arrange on a sheet pan, freeze solid, then transfer to a bag and bake straight from frozen with a few extra minutes
Variations
- Swap Monterey Jack for crumbled feta and a squeeze of lemon for a more traditional Greek take
- Add a pinch of nutmeg to the filling for a subtle warmth
- Mix in chopped spinach for a spanakopita-style twist
Ingredients
Directions
Combine cheese, eggs, parsley and salt and mix well.
Cut each sheet of phyllo dough in halves, working with one sheet at a time.
Keep rest of pastry covered with damp towel until ready to use.
Brush with butter and fold each half twice vertically to form narrow strip.
Place about 1 tablespoon cheese mixture at one end of each strip.
Fold one corner across filling to form triangle.
Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter.
Place triangles on baking sheets and bake at 350℉ (180℃) until pastry is golden, about 15 to 20 minutes.
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