Cheese and Onion Filled Phyllo Triangles

Directions

• Allow the unopened package of phyllo dough to come to room temperature.
• Preheat oven to 350° F.
• Lightly butter 2 baking sheets.
• Carefully unfold phyllo sheets. Remove one sheet at a time, keeping remaining sheets covered so they do not dry out.
• Cut each phyllo sheet in half, length-wise to form two 4½ x 14″ strips.
• Brush the top surface of each strip lightly with melted butter and fold in half length-wise enclosing the buttered surface.
• Place about ¾ teaspoon of the cheese mixture at the end of each strip. Fold the strip over the filling, bringing the corner to the side; then continue making triangular folds from corner to side – folding the strip like a flag.
• Place the triangles, seam side down on the baking sheet and brush lightly with melted butter.
• Repeat with additional phyllo sheets and remaining filling.
• Bake 15 minutes or until golden brown.

Filling

• Melt 2 Tablespoons butter in a sauté pan over medium-high heat; add red pepper and onions and cook until onions are soft.
• Remove from heat and add the remaining 6 Tablespoons of butter. Let cool, then combine with feta and ricotta cheeses, sun-dried tomatoes and basil.

Notes

• You can use 10 sheets phyllo pastry (13×17″) and cut the sheets into four, 4¼x13″ strips.