Amazing flavors stand within these Phyllo Triangles with Gorgonzola and Rosemary appetizer bites.
Have you ever tried phyllo triangles? They’re the best. They crispy and flaky, and there is a wonderful, tasty filling hidden inside.
What is Phyllo?
Phyllo, also known as filo, is tissue-thin sheets of dough that have very little fat. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough. And it’s the main ingredient in making Phyllo Triangles, of course!
How do you make Phyllo Triangles?
First you’ll follow the instructions in the recipe below for making the filling for the phyllo triangles. Then, you’ll lay a sheet of Phyllo on a work surface. I like to use a large cutting board. Next, you’ll brush the sheet of phyllo lightly with melted butter, then cut it lengthwise into 3 equal strips, each about 4 inches wide. Place 1 tablespoon of the filling mixture at the bottom end of the strip. Fold a corner of the phyllo over the filling and repeat folding as you would fold a flag until entire strip is folded, brushing with melted butter as you go along.
Something important to note: Since the phyllo is super thin, it dries out very easily. So while you’re preparing your phyllo triangles, it is best to cover the phyllo sheets with plastic wrap and a damp dish towel.
The filling is a delicious mixture of ricotta, gorgonzola, parmesan, green onion, rosemary and egg. These are a fabulous appetizer to make for a cocktail party. They are often the first to disappear from the table!
If you’re looking for more delicious appetizers that are good for entertaining, you might also enjoy my Bacon Wrapped Scallops and these Tortellini Sausage Skewers. My Easy Salami Appetizer and this Pesto and Garlic Shrimp Bruschetta are popular choices too!
Phyllo Triangles with Gorgonzola and Rosemary
- 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)
- 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
- 8 sheets frozen phyllo dough, thawed
- Put the ricotta in a large bowl. Stir in the cheeses. Add the green onion to cheese mixture. Stir in the rosemary, egg, salt and pepper. Cover and refrigerate until ready to use.
- Preheat oven to 350°F.
- Melt the butter in a small saucepan. Lightly brush a large rimmed baking sheet with about 1 tablespoon of the melted butter.
- Place 1 phyllo sheet on a work surface with the short end close to you (keep the remaining phyllo covered with plastic wrap and a damp kitchen towel.) Brush the 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 each 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 the triangles on a baking sheet and brush the tops with melted butter. Repeat the process until you have 24 triangles.
- Bake until golden brown and crisp, about 20 minutes.
- *A pictorial 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.