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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - shredded Muenster cheese
  • 1/2 cups - shredded extra sharp cheddar cheese
  • 2 tablespoons - chopped fresh parsley
  • 1 - egg, beaten
  • 1 dashes - red pepper
  • 1 packages - frozen phyllo pastry, 16 oz., thawed
  • 1/4 cups - butter, melted
  • Directions:

    In large bowl combine cheeses, parsley, red pepper, and egg; stir until well combined.

    Carefully remove Phyllo from plastic sleeve packaging. Most packages come in 12 x 18 inch sheets when fully opened. Use a sharp knife or pair of scissors to cut sheets in half to make two stacks of 9 x 12 inch sheets. (Prevent drying by covering one stack with wax paper and a damp paper towel while working with the other stack).

    Remove a sheet from the stack and place in front of you. Use a pastry brush to butter the surface of the sheet, being careful not to tear it. Drop a tablespoon of filling in the center of the sheet about 2 inches up from bottom edge. Fold the bottom edge up to cover the filling.

    Fold the left edge of the sheet in to the center, and similarly fold the right edge over the left flap, but do not go past the left edge of the dough. You should have a strip about 3 inches wide with the filling tucked in at the bottom.

    Starting with left lower corner, fold corner of strip over towards right edge to form a triangle; continue folding up, then over, until you reach the end of the strip.

    Place triangles on lightly greased baking sheet and brush with melted butter. Bake at 350 degrees F for 20 minutes or until lightly browned. Allow triangles to cool a few minutes before serving.

    Brief Description

    Cheese-filled phyllo triangles.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  Greek

    Prep Time: 45 min
    Cook Time: 20 min


    Lesa Koster


    Posted By:


    Posted On:

    September 26, 2013

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