Recipe by wicked cook 46
From Canadian Living Magazine posting for safe keeping
Top Review by bluemoon downunder
Delicious filling: great blend of flavours and I loved the added crunch and flavour from the walnuts. :) My guests really enjoyed these and four of us polished these off SO quickly! Next time, I'll know that I need to make twice as many! I made these exactly to the recipe and left them in the fridge. It was just great to be able to have all the preparation done well ahead of time. The only thing I did differently was to brush some egg wash on the edge of the filo before pressing the edges together. I know from past experience with other recipes NOT to overfill patries such as these, so if you've not made a recipe such as this one, do take heed of that! Thanks for posting this recipe, wicked cook! Made for Newest Zaar Tag.
- 9 sheets phyllo pastry
- 1⁄3 cup butter, melted or 1⁄3 cup extra virgin olive oil
- 1 1⁄4 cups crumbled feta cheese (about 6 oz/175 g)
- 3⁄4 cup ricotta cheese
- 1⁄2 cup finely grated romano cheese or 1⁄2 cup shredded asiago cheese
- 2 eggs
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon cinnamon
- 1 pinch ground nutmeg
- 1⁄2 cup chopped walnuts
- 2 green onions, minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh dill
- Filling: In bowl, beat together feta, ricotta and Romano cheeses, eggs, pepper, cinnamon and nutmeg until fairly smooth with some larger chunks. Stir in walnuts, green onions, parsley and dill. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.
- Spoon about 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.
- Place triangles on parchment paper–lined rimless baking sheets; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.).
- Bake in top and bottom thirds of 400°F (200°C) oven until golden, about 15 minutes, 20 minutes if frozen.