| Basil Cheese Triangles (1 Pt)
1 pound Stella Feta or shredded Monterey Jack cheese
2 eggs, slightly beaten
1/4 cup of finely chopped fresh basil leaves
1/4 teaspoon of white pepper
one 16 ounce package of frozen phyllo sheets, thawed
1/3 cup of butter or margarine, melted |
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Heat oven to 400ºF. Grease cookie sheet. Crumble Feta cheese into small bowl; mash with fork. Stir in eggs, basil, and white pepper until well mixed. Cut stack of phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with damp towel to prevent them from drying out. Place 1 level teaspoon cheese mixture on end of 1 strip; fold phyllo strip end over end, in triangular shape, to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese mixture. Brush butter over triangles. Bake 12 to 15 minutes or until puffed and golden. Serve warm.
Makes 6 dozen appetizers.
Nutrition Info:1 appetizer = 40 calories Fat 2g/cholesterol 15mg/sodium 100mg/carbohydrate 4g/Fiber 0g/protein 1g
Recipe By: Betty Crocker Magazine, November 1997, Page 20 MasterCook Formatted by Doug (bulldog9@mediaone.net) & posted toAllPointedRecipes
Per Serving (excluding unknown items): 2031 Calories; 97g Fat (43.6%calories from fat); 44g Protein; 240g Carbohydrate; 9g Dietary Fiber;540mg Cholesterol; 2926mg Sodium. Exchanges: 16 Grain(Starch); 1 1/2 LeanMeat; 18 1/2 Fat. |
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