Amazing flavors stand within these phyllo appetizer bites.
Yield: 24 appetizers
Prep Time: 45 minutes
Cook Time: 20 minutes
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese
4 ounces crumbled Gorgonzola cheese
1 whole green onion, finely minced (white & light green parts only)
1/2 Tablespoon finely minced fresh rosemary
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 Tablespoons unsalted butter, melted
8 sheets frozen phyllo dough, thawed
1. Put ricotta in a large bowl. Stir in cheeses. Add green onion to cheese mixture. Stir in rosemary, egg, salt and pepper. Cover and refrigerate until ready to serve.
2. Preheat oven to 350°F.
3. Melt butter in a small saucepan. Lightly brush a large rimmed baking sheet with about 1 Tablespoon of the melted butter.
4. Place 1 phyllo sheet on work surface with short end close to you (keep remaining phyllo covered with plastic wrap and damp kitchen towel. Brush phyllo lightly with melted butter, then cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 Tablespoon of cheese mixture at bottom end of strip. Fold a corner of phyllo over filling and repeat folding as you would fold a flag until entire strip is folded, brushing with melted butter as you go along. Place triangles on baking sheet and brush tops with melted butter. Repeat process until you have 24 triangles.
5. Bake until golden brown and crisp, about 20 minutes.
*A pictoral how-to for how to assemble phyllo triangles can be found here: How to Make Spinach, Sundried Tomato Phyllo Triangles.
*Be sure to have several extra sheets of phyllo dough on hand as they tend to stick together.
*The filling can be made a day in advance. Feta cheese can be substituted for the Gorgonzola if you prefer.
Adapted slightly from Real Food