Feta and Herb Phyllo Triangles Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">375g phyllo pastry sheets, thawed if frozen</li> <li class="ingredients-single-item">115g unsalted butter, melted</li> <li class="ingredients-single-item">300g feta cheese, crumbled</li> <li class="ingredients-single-item">150g ricotta cheese</li> <li class="ingredients-single-item">2 large eggs, lightly beaten</li> <li class="ingredients-single-item">3 tablespoons fresh dill, finely chopped</li> <li class="ingredients-single-item">3 tablespoons fresh parsley, finely chopped</li> <li class="ingredients-single-item">2 tablespoons fresh mint, finely chopped</li> <li class="ingredients-single-item">2 spring onions, finely sliced</li> <li class="ingredients-single-item">1 teaspoon lemon zest</li> <li class="ingredients-single-item">1 tablespoon lemon juice</li> <li class="ingredients-single-item">¼ teaspoon freshly ground black pepper</li> <li class="ingredients-single-item">Pinch of ground nutmeg</li> <li class="ingredients-single-item">1 tablespoon sesame seeds (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife or pizza cutter</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Damp kitchen towel</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C. Line two baking sheets with parchment paper. Remove the phyllo pastry from its packaging but keep it covered with a slightly damp kitchen towel to prevent it from drying out – this is crucial as dry phyllo becomes brittle and impossible to work with. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a medium bowl, combine the crumbled feta, ricotta, beaten eggs, chopped dill, parsley, mint, sliced spring onions, lemon zest, lemon juice, black pepper, and nutmeg. Stir gently but thoroughly until well combined. The ricotta helps bind the mixture while softening the sharpness of the feta, creating a creamy filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place one sheet of phyllo on a clean work surface with the long edge facing you, keeping the remaining sheets covered. Brush the surface lightly with melted butter – don't saturate it, as too much butter will make the pastry greasy rather than crisp. Layer another sheet on top and brush with butter again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> With a sharp knife or pizza cutter, cut the stacked sheets lengthwise into four equal strips. Place approximately 1 tablespoon of the filling at the bottom of each strip. Don't overfill or the triangles will burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> To fold into triangles, take the bottom right corner of a strip and fold it diagonally over the filling to align with the left edge, creating a triangle. Continue folding the triangle up the strip in a flag-folding pattern, maintaining the triangle shape with each fold. The multiple folds create layers that will become beautifully crisp and flaky during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Place each completed triangle seam-side down on the prepared baking sheet. Brush the tops with more melted butter and sprinkle with sesame seeds if using. The butter will help achieve that golden, shatteringly crisp exterior that makes phyllo pastries so irresistible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Bake in the preheated oven for 18-20 minutes, until the triangles are deeply golden brown and crispy. Watch carefully in the final minutes as phyllo can go from perfectly golden to burnt very quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the triangles to cool slightly for 5-10 minutes before serving – the filling will be extremely hot straight from the oven. These are best enjoyed warm when the contrast between the crisp exterior and creamy filling is most pronounced. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If making ahead, you can freeze the unbaked triangles on a baking sheet until solid, then transfer to freezer bags for storage up to 3 months. Bake directly from frozen, adding about 5 minutes to the baking time. This makes them perfect for unexpected guests or planned entertaining! </li> </ol>