Serving Size / Yield
- 1 lb. cream cheese, room temperature
- 1 lb. ricotta cheese or dry cottage cheese
- 2 eggs
- 2 Tbs. fresh parsley, finely chopped
- 2 tsp. ouzo (optional)
- white pepper
- 2 lbs. feta cheese, crumbled
- 2 lbs. phyllo pastry sheets
- 1 lbs unsalted butter, melted and warm
In a large electric mixer bowl, beat cream cheese on medium to high speed until creamy. Add ricotta and keep beating until light and fluffy. Blend in eggs, one by one, then add parsley, ouzo and pepper. Remove from mixer, add feta, and blend well.
Unfold pastry and with a sharp knife, cut sheets crosswise into 2-inch wide strips. Use two strips for each cheese triangle, brushing each one lightly with melted butter. Place about 1 tsp. of filling at the end of each strip. Fold one corner of strip diagonally over filling, so that the short edge meets the long edge, forming a right triangle. Continue folding until strips form a triangular package.
Arrange each cheese triangle, seam side down, on buttered shallow pan and brush with butter. Back at 375 degrees for 20 minutes or until golden brown. Serve hot.
This recipe is from "What's Cooking in Niles."