Greek Cheese Triangles
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Miscellaneous Recipes
Yield: about 72 triangles
Golden brown, flaky-crisp, with a tasty filling, these appetizers are delicious! Filo can be tricky to work with, so don't try these when you're in a hurry, but they're a delicious treat for a special occasion. These are best if you use a light hand with the butter and let the filling sit for an hour or so, allowing the flavors to meld, before making up the triangles.
- 1 pound filo dough, thawed if frozen (available in the freezer section of most supermarkets)
- 8 ounces feta cheese, crumbled
- 8 ounces ricotta cheese
- 2 eggs, beaten
- 2 tablespoons chopped fresh dill
- 1 cup (2 sticks) unsalted butter
Remove the filo from the refrigerator several hours before using, but keep it securely wrapped in plastic.
In a medium-size bowl, combine the feta, ricotta, eggs, and fresh dill. Melt the butter in a small saucepan and skim off the foam.
Unwrap the filo, unfold it, and cover it with a damp (not wet) towel. Use the sheets one at a time because they dry out quickly. Cut each sheet of filo into thirds lengthwise. Brush each of the three strips with melted butter. Fold each strip in half lengthwise and brush the upper surface of each with more butter. Place a teaspoon of cheese filling on a bottom corner of each strip. Starting at the bottom, fold each strip of filo as you would a flag so that the cheese is completely enclosed in a triangle. Brush the top of each folded triangle with butter.
Place the completed triangles on an unbuttered baking sheet and repeat with the remaining filo and filling.
Preheat the oven to 350 degrees F and bake the triangles for 20 minutes or until golden brown. These can be made ahead, frozen, and reheated for serving.
Reviews by Readers
I haven't made these for years, but this is the same as my recipe given to me by a "Greek Grandma," (although,I prefer to use parsley). These disappear quickly at parties! – Anonymous Review
Good with feta and dill, even better with asiago and parsley. Very impressive canape. The frustration of working with something as difficult as filo is forgotten when the raves start. – Anonymous Review
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