RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5113
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| Recipe Name: |
Phyllo Cheese Triangles - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
32 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
32 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.74
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 8 dozen.
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Ingredients:
1 Pound cheese, Muenster, shredded
8 Ounce(wt)s cheese, cheddar extra sharp Vermont
1 Dash pepper, cayenne
16 Ounce(wt)s Phyllo pastry sheets
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Directions:
Shred cheeses. Combine cheeses and parsley, add eggs and pepper, stirring well. Cut sheets of phyllo lengthwise into 3 1/2-inch wide strips. Work with one strip at a time, brush each with butter. Keep remaining strips covered with a damp cloth. Place 2 teaspoons cheese mixture at base of strip, folding the right bottom corner over it into a triangle. Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo strips and cheese mixture. Place triangles seam-side down on ungreased baking sheets. Brush tops with melted butter. Bake 350 degrees for 20 minutes or until lightly browned. Drain well on paper towels. Serve warm. |
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| Nutrition per Serving: |
| Calories: |
216 |
Total Carbs: |
1.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
47.7 |
Fat: |
19.7 |
Protein: |
8.85 |
| Fiber: |
0.03 |
Sodium: |
248.84 |
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