Cheese and Onion Filled Phyllo Triangles

While these savory little pouches are quick to assemble and bake, you can easily freeze them before baking, too. Just place them on a baking sheet to freeze, then remove them to a zip-top bag until you want to bake them.
Prep Time
30 minutes
Cook Time
15 minutes


  •  20 sheets (8 ounces) phyllo pastry dough (9x
  •  ½ cup (5 ounces) Danish Creamery Butter, melted


  •  ½ cup (1 stick) Danish Creamery Butter, softened
  •  1 cup finely chopped onion
  •  ⅛ teaspoon ground red pepper
  •  4 oz (¾ to 1 cup) crumbled feta cheese
  •  ½ cup (5 oz) ricotta cheese
  •  3 Tablespoons sun-dried tomato, chopped (not packed in oil)
  •  1 ½ Tablespoons fresh basil, chopped


  • 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.


  • 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.


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

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