Three-Cheese Phyllo Triangles With Onions and Yogurt

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READY IN: 45mins
Recipe by Lavender Lynn

from Epicurious

Ingredients Nutrition

  • For the filling

  • 13 cup extra virgin olive oil, plus more for brushing pastries
  • 2 large onions, finely chopped (about 2 cups)
  • 1 12 cups about 12 ounces fresh greek mizithra cheese, whole milk ricotta cheese or 1 12 cups farmer's cheese, crumbled
  • 34 cup about 3 ounces greek feta, crumbled
  • 34 cup about 2 ounces grated greek kefalotyri cheese or 34 cup other hard sheep's milk cheese, such as pecorino
  • 12 cup thick Greek yogurt or 12 cup mediterranean-style yogurt or 12 cup drained plain yogurt
  • 13 cup dill, finely chopped fresh
  • 2 large eggs
  • salt & freshly ground black pepper
  • 1 lb about 18 sheets phyllo dough, defrosted and at room temperature

Directions

  1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside.
  2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper.
  3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damn kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets.
  4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm.

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