Foto: RecipeGirl
Ingredients
- 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)
Steps
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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.
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Preheat oven to 350°F.
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Melt the butter in a small saucepan. Lightly brush a large rimmed baking sheet with about 1 tablespoon of the melted butter.
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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.
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Bake until golden brown and crisp, about 20 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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