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glazed over eyes (recipe four in the 52 recipe resolution)

February 14, 2013

What started as a nice little appetizer that we would take to a Super Bowl party turned in to a three-hour adventure. The appetizers turned out great and got rave reviews at the party, but I never, never, never expected three hours. First, I decided to make two fillings for these phyllo triangles – caramelized onion and goat cheese for the first and spinach and feta for the second. I should have thought it through but my eyes had glazed over by the pretty pictures. Second, I’ve never worked with phyllo before. I don’t want to say that I was skeptical of the warnings about keeping it covered because it dries out so fast but wowza! It was crazy. I’ll admit that it got easier once I got into a rhythm, but if you’re going to make these, either one or both, make the filling the night before and refrigerate it. Then you don’t have to fight the filling and the phyllo all in the same day.

Caramelized Onion and Goat Cheese Filling
makes about 25 triangles

3 tbsp olive oil
2 large yellow onions, diced small
1 teaspoon salt
1/2 teaspoon black pepper
1-1/2 tbsp Dijon mustard
4 ounces goat cheese, room temperature

Heat oil 12-inch heavy skillet over medium-high heat until it shimmers.  Add the onions, salt and pepper and stir to combine.  Reduce heat to medium-low and cook, stirring occasionally, until onions are very tender and lightly golden brown, about 20 to 30 minutes.  Let onions cool.  Stir in mustard and goat cheese.  Refrigerate overnight or proceed to making the phyllo triangles.

Spinach and Feta Triangles
makes about 25 triangles

1 tbsp unsalted butter
1/2 cup thinly sliced green onions
1 clove garlic, minced
3/4 lb fresh spinach (coarse stems removed)
1/2 lb feta, crumbled
1 tbsp lemon juice
Salt and pepper to taste

Melt butter in a large heavy skillet over moderate heat, add onions and garlic and saute for a minute, then add spinach, stirring, until wilted and tender. Remove from heat and cool 10-15 minutes.  Press mixture in mesh colander or wring in cheesecloth to remove as much liquid as possible, then coarsely chop.  Transfer to a bowl and stir in feta and lemon juice. Season with salt and pepper to taste.  Refrigerate overnight or after letting filling cool completely, proceed to making the phyllo triangles.

Phyllo Triangles

10 (17 x 12-inch) phyllo sheets, thawed if frozen
1 stick (1/2 cup) butter

Preheat oven to 375°F.  Melt butter in microwave, then cool slightly.  Cover phyllo stack with a sheet of plastic wrap and then a dampened kitchen towel.

Take one phyllo sheet from the stack and set it on your work surface with the long side nearest you.  Brush the surface lightly with melted butter.  Top with a second phyllo sheet and brush with butter.  Cut the phyllo stack crosswise into 6 strips.

Put a tablespoon of filling near one corner of a strip nearest you, then fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip (like a flag), maintaining the triangle shape. Put triangle, seam side down, on a large baking sheet and brush top with butter.  Continue making triangles using the remaining phyllo sheets and filling.

Bake triangles in middle of oven until golden brown, 20 to 25 minutes, then transfer to a rack lined with paper towels to cool slightly.  Serve immediately.

All three recipes adapted from Smitten Kitchen

2 Comments leave one →
  1. August 8, 2014 5:34 pm

    You’ve hit the ball out the park! Inrcldibee!

  2. February 15, 2013 6:32 am

    They look absolutely delicious – the carmelized onion and goat cheese one sounds great!

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