Amy Riolo: If you have never worked with phyllo dough before there is no need to be intimidated. My cheese and herb filled phyllo triangles are easy to make and a treat to eat.
You want to preheat your oven to 350 degrees. Then start by lining two baking sheets with parchment paper or silicone liners. To make the filling we're going to combine 1 cup of feta cheese with the medium size grated onion, and 1/3 cup of freshly chop parsley and mint.
You can kind of press as you go to combine the cheese and make sure that the onion gets worked in really well. So season with a few dashes of freshly ground pepper. Before the phyllo triangles we're going to layer three sheets on top of each other and each we will get buttered with clarified butter.
Now I am going to make five long strips across and these are going to be our individual triangles. Very carefully pull these apart. So you start with about a teaspoon and just place it in mount like this right on the top of each of the columns.
We're folding this in a flag fashion or as if you are making a paper football and bring it forward again. Then I am going to fold it over to the left, then I will fold it down to get the triangle, then I will fold it over, push it up, and over one more time to make our triangle. Then I just fold it over like this just to be neat and even.
After making all of the triangles you can brush each of the tops with clarified butter. Sprinkle with a dash of paprika. Let them bake for 20 to 25 minutes or until they are gold. Here we have our cheese and herb filled phyllo triangles. They baked for 20 minutes and they are nice and golden brown. I like to serve them hot or at room temperature. These are elegant appetizers sure to please your next crowd.