Cheese Triangles Food

CHEESE FILLED TRIANGLES

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.

TIROPITAS: PHYLLO CHEESE TRIANGLES

Steps:

• Preheat oven to 350 F. Lightly grease 2 large baking sheets.

CHEESE TRIANGLES

Steps:

• Unroll phyllo dough and place one sheet on work surface (keep remainder covered with wax paper and a damp towel to prevent drying out).
• Brush dough with melted butter.
• Top with second sheet and brush with butter.
• Cut into lengthwise strips 5 inches wide.
• Combine cheese, egg and salt in a bowl.
• Place 1 tablespoon of cheese mixture at one end of phllo strip.
• Fold over to form triangle and continue folding like a flag until you reach the end of the strip.
• Brush end with a little butter and tuck into fold to seal.
• Repeat with remaining phllo and filling.
• Place triangles on baking sheets until all triangles are assembled.
• **Ifpreparing ahead of time and freezing, freeze before baking.
• Flash freeze on baking sheets until frozen and then stack triangles between layers of foil in a large container.
• Bake without thawing in 400-degree oven for 15-20 minutes.
• **Ifbaking immediately, preheat oven to 400- degrees F.
• Place triangles on ungreased baking sheets and brush with butter.
• Bake for 12-15 minutes or until crisp.
• Serve warm.

CHEESE TRIANGLES

Steps:

• Preheat oven to 425°F degrees.
• Lightly grease a baking sheet.
• In a medium bowl, combine cheeses, egg, green onion and pepper; set aside.
• On a lightly floured surface, roll out half the puff pastry to a 10 inch square. With a sharp knife, cut pastry into 9 even squares, repeat with other half of puff pastry.
• Working with one square at a time, place a spoonful of the cheese mixture in the middle of each pastry square; brush edges very lightly with water, then fold one corner over to meet the opposite corner, forming a triangle.
• Press edges together to seal, then crimp firmly shut with the tines of a fork.
• Place triangles on baking sheet; brush the tops with the second beaten egg.
• Bake for 13 to 15 minutes or until the tops are golden and the bottoms are nicely browned.

SPINACH AND THREE CHEESE TRIANGLES

Steps:

• Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little.
• Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper.
• Preheat the oven to 350 degrees F.
• Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel.
• Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve.

CHEESY TRIANGLES

Steps:

• To make lemon zest, rub the lemon over a fine grater. Make sure you rub the fruit on a different spot each time you rub, so you remove the yellow skin not the yucky white pith. In a medium bowl mix together the lemon zest, potatoes, cheese, and parsley.
• Lay 2 tortillas on the work space and brush each with honey mustard. Spread about a 1/3 of the potato mixture over one of the tortillas. Top with the other tortilla, mustard side down. Repeat with the remaining tortillas to make 3 tortilla sandwiches.
• Brush a non-stick skillet lightly with oil and heat over medium heat. Add a filled tortilla to the pan and cook until brown, about 2 to 3 minutes per side. Transfer to cutting board and cut into wedges. Repeat with remaining tortillas. Serve.

SPINACH-CHEESE TRIANGLES

Steps:

• Preheat oven to 375°F. Beat cream cheese, spinach, peppers and garlic salt with electric mixer on low speed until well blended.
• Place 1 of the phyllo sheets on clean work surface. Brush lightly with butter. Cut phyllo into three lengthwise strips. Spoon about 1 tsp. of the filling 1 inch from one end of each strip. Fold end of phyllo over filling at 45-degree angle. Continue folding as you would fold a flag to form a triangle that completely encloses filling. Repeat with remaining phyllo and filling. Place triangles, seam-sides down, on baking sheet; brush with remaining butter.
• Bake 12 to 15 min. or until golden brown. Serve warm.