We had a women’s brunch at church a few weekends ago, and what a delicious variety: scones, other pastries, salmon tarts, frittatas, salads, and more breakfast foods. My contribution were these basil feta triangles. I kept this phyllo dough in my freezer for a while with the intention of making baklava… but I suppose I’ll get around to that another day.
Basil Feta Triangles
adapted from Betty Crocker
1 lb. feta cheese
2 eggs, slightly beaten
1/4 cup finely chopped fresh basil leaves
1/2 tspn white pepper
1/8 tspn salt
1-16 oz. package frozen phyllo sheets (18×14 inches), thawed
1/3 cup melted butter
1. Crumble cheese into small bowl; mash with fork. Stir in eggs, basil, white pepper, and salt until well mixed.
2. Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to keep them from drying out.
3. Place 1 teaspoon cheese mixture on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape, to opposite end. Place on cookie sheet. Brush triangles lightly with butter.
4. Bake 12 to 15 minutes at 400 degrees or until puffed and golden brown. Serve warm.