Ingredients:1 package phyllo dough, defrosted overnight in the refrigerator
8 oz. feta cheese, preferably Greek
1/2 lb. large curd cottage cheese
2 eggs
white pepper (to taste)
1 clove garlic, minced
1/2 c. flat leaf parsley, finely chopped
2 Tbsp. grated pecorino romano cheese
1 1/2 sticks butter, melted (6 oz.)
Directions:
- Preheat oven to 375.
- In a medium bowl, break up feta into small pieces. Add the cottage cheese, eggs, and parsley. Mix thoroughly to combine, and season with garlic and pepper.
- Add the grated cheese.
- Assemble the turnovers. Remove 1 package of the phyllo dough from the wrapper and unfold onto a kitchen towel. Cover with a sheet of plastic wrap and a very slightly damp towel, as phyllo dries very quickly and becomes rather difficult to work with.
- Working quickly, one sheet at a time (other sheets will still be covered to stay damp), place one flat sheet down and brush surface liberally with melted butter. Top with another piece of phyllo and brush liberally with melted butter again. Do this until you have a stack of 4 buttered sheets.
- Cut the dough lengthwise into 4 long strips. Place 1 tsp. of filling at the base of the strip. Fold the strip into a triangle shape, back and forth, to the top of the strip. *I actually made 2 foldovers per one strip...fold the strip into a triangle about half way down, cut finished triangle off of strip to remove, then start foldover process again using another tsp. of mixture and remaining strip.
- Brush the triangle lightly with butter and place on a baking sheet with parchment paper.
- Bake until crisp and golden brown, about 15 minutes. Serve immediately.
Note: If you do not want to bake immediately, the triangles can be frozen for up to 2 months. Place sheet pan in freezer and freeze until solid. Transfer to Ziploc and keep for 2 months. Bake directly from the freezer but add a few minutes onto the baking time.
Makes about 3 dozen (if you do not follow my tip of making 2 foldovers per one strip.)
*The Wooden Spoon, Chicago