CHEESE TRIANGLES


3 T. butter
4 T. flour
1 c. milk
½ lb. feta cheese, crumbled
3 oz. Kefalotiri or Gruyere, grated
2 eggs, beaten
1 T. parsely, finely chopped
1/4 t. nutmeg
1/8 t. pepper
Melted butter
1/2 lb. phyllo pastry sheets


1. Melt the 3 T. butter, add flour and stir, When mixture starts to bubble, remove from heat and gradually stir in milk. Cook, stirring constantly, until smooth and thickened.

2. Empty sauce into bowl, add cheese, eggs, parsely and seasonings. Mix well.

3. Melt butter. Carefully cut phyllo into 3 equal portions. Refrigerate two-thirds until needed and cover the remaining third with a slightly dampened towel.

Remove one sheet of phyllo pastry, place on a flat surface and butter well. Fold in the long sides towards the middle, making a strip about 2 inches wide; butter again.

Place one tablespoon of cheese mixture in the bottom right-hand corner of strip and fold over into triangle shape. Continue folding, making sure, with each fold, that the bottom edge is parallel with the alternate side edge. Lightly butter finished triangle.

Continue in this manner until all the cheese and/or phyllo sheets are used.

4. Bake in a 425 degree oven for about 20 minutes or until golden brown. Serve warm.


40 pieces

 

 

   
       
       


 


NINA LAMB'S
Recipes &
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APPETIZERS
· Cheese Ball
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· Cheese Phyllo Triangles
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· Eggplant Orientale
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ENTREES

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· Mother’s Pork Chop Casserole
· Nepali Vegetable Curry
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· Seafood a la Holzman
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SIDES
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· Brown Rice
· Carrie Wolf’s Kasha
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· Sweet Potato Pudding
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VEGETABLES
· Braised String Beans with Tomato
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· Eggplant with Onions
· Ellie’s Kale
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· Hot Cabbage Slaw in Casserole
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· Marcie’s Artichokes
· Marilyn Potato Gondolas
· Mushrooms, Artichokes & Beans
· Mushroom Curry
· Mushrooms with Green Pea Puree
· Russian Beet Salad
· Sue’s Mother’s Eggplant
· Sweet Potato Pudding
· Sweet Potatoes & Marshmallows
· Sweet Potatoes in Orange Shells
· Vegetable Quiche
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· Vincent’s Artichokes
· Zucchini Casserole

 
   





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