Shelly's Recipe

GREEK CHEESE TRIANGLES

Category: Cheese

1 lb phyllo dough, thawed if frozen (available in the freezer section of most supermarkets)
8 oz feta cheese, crumbled
8 oz ricotta cheese
2 eggs, beaten
2 tbsp chopped fresh dill
1 cup unsalted butter

Remove the phyllo 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 phyllo, 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 phyllo 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 tsp of cheese filling on a bottom corner of each strip. Starting at the bottom, fold each strip of phyllo 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 phyllo and filling.

Preheat the oven to 350 and bake the triangles for 20 minutes or until golden brown. These can be made ahead, frozen, and reheated for serving. Yield: about 72 triangles