Tyropetes Fennel Spiced Cheese Triangles
|Green onions||4 , finely chopped|
|Cream cheese||5 Ounce (Room Temperature)|
|Ricotta cheese/Farmer's cheese||5 Ounce|
|Crumbled feta cheese||1 Cup (16 tbs), rinsed|
|Grated gruyere cheese||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||3 Tablespoon|
|Fennel seed||2 Teaspoon|
|Egg||1 , well beaten|
|Phyllo pastry sheets||1⁄2 Pound (12 Sheets)|
|Unsalted butter||1⁄2 Cup (8 tbs), melted with 1/2 cup olive oil (1 Stick)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Sesame seed||1 Teaspoon|
Combine onion, all cheeses, parsley and fennel seed in medium bowl and mix well with fork.
Blend in egg.
Stack phyllo on work surface.
Cut lengthwise into thirds; stack again.
Cover phyllo with waxed paper and damp towel to prevent drying.
Remove top strip of phyllo and brush with butter mixture.
With short end in front of you, fold long sides into center to form strip approximately 11x2 inches.
Place 1 teaspoon cheese filling at bottom end.
Fold pastry strip up over filling so bottom edge meets left edge, forming a triangle.
Continue folding back at right angles to make triangular shape, tucking in any remaining phyllo at end.
Repeat procedure with remaining phyllo and filling.
Preheat oven to 350°F.
Generously butter baking sheet.
Arrange phyllo triangles on sheet.
Brush generously with butter mixture and sprinkle with sesame seed.
Bake triangles 1 sheet at a time, brushing once with butter mixture halfway through baking time, until crisp and golden, 25 to 30 minutes.