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Feta phyllo triangles with honey and sesame seeds
Ingredients
- 90 grams feta cheese, crumbled (1/3 cup)
- 90 grams drained ricotta cheese (1/3 cup )
- 2 eggs, beaten
- Salt and cracked black pepper
- 1/4 cup freshly chopped mint (50 milliliters)
- 1/4 cup extra virgin olive oil (60 milliliters)
- 6 sheets phyllo pastry
- White and black sesame seeds for garnish
- 2 tablespoons honey (25 milliliters) , optional for garnish
Directions
- In medium bowl, combine the feta and ricotta with the eggs and mint. Season with freshly cracked black pepper and stir well to blend. Chill until ready to use.
- Cut each sheet of phyllo into five equal strips. Work with one pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush strip with olive oil and cover with a second strip and butter again. Lay strip down vertically in front of you.
- Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil. Sprinkle with sesame seeds, if desired.
- Place triangles on a baking sheet and bake at 375 F in middle rack of oven for about 15 -18 minutes or until golden and crisp.
- Drizzle with honey when warm and serve immediately.
