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8 oz ricotta cheese
6 oz feta cheese, crumbled
6 oz smoked mozzarella cheese, cut into 3/16” cubes
2 shallots, minced
1/3 cup flat-leaf (Italian) parsley, coarsely chopped
1 egg, lightly beaten
salt and pepper
7 sheets filo dough, thawed
1/3 cup butter
Defrost the filo dough slowly in the refrigerator.
In a large bowl, thoroughly mix ricotta, feta, mozzarella, shallots, parsley, and egg, and salt and pepper to taste.
During preparation, keep a slightly damp towel over unused sheets of dough to prevent them from drying and becoming brittle.
Preheat oven to 350. Melt butter. Lightly oil a baking sheet. Cut stack of dough sheets lengthwise into 2 1/2 inch strips. One at a time, take pieces of dough, place on a dry surface, and brush lightly with butter.
Place 1 tablespoon of filling about an inch from edge of dough sheet. Fold corner over filling, making triangle at that end of the sheet. Fold triangle over dough and repeat folding and creating triangles until it is completely wrapped around the filling. Place on baking sheet and brush again with butter.
Bake for 20 minutes, let cool for 10 minutes, and serve warm.
(Unbaked triangles can be frozen for up to a week in airtight containers, stacked on sheets of wax paper. Bake them straight from freezer, adding five minutes to cooking time.)
Makes 25-30 triangles.
Three-Cheese Filo Triangles