Phyllo Triangles
makes 24 pieces
NOTE: For this recipe, thaw a 1-pound box of phyllo (which has
about 20 sheets) in the refrigerator overnight. Let the boxed
phyllo come to room temperature on the counter for 2 hours. The
triangles can be made several weeks in advance and frozen on a
baking sheet. When ready to bake, take the triangles straight from
the freezer and bake as directed, increasing the time by 10 or 15
minutes.
Sausage and Cheese Filling
1/4 pound ground sweet Italian sausage
1/4 pound ground turkey or veal
1 large egg yolk
1 tablespoon bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons grated provolone cheese
2 tablespoons ricotta cheese
1 medium garlic clove, chopped
Goat Cheese and Olive Filling
8 ounces goat cheese, at room temperature
8 black olives, pitted and chopped
2 tablespoons pine nuts, toasted and chopped
2 teaspoons grated lemon zest
1 teaspoon minced fresh thyme leaves
1 medium garlic clove, minced
Pinch salt16 sheets frozen phyllo dough (about 13 ounces), thawed and brought to room temperature
1/2 pound (2 sticks) unsalted butter, melted
INSTRUCTIONS:
1. If making sausage and cheese filling, process all ingredients in food processor until well blended, about 1 minute. Transfer to small bowl and refrigerate until needed. If making goat cheese and olive filling, use rubber spatula to combine all ingredients in small bowl and refrigerate until needed. (Both fillings can be refrigerated up to 1 day.)
2. Remove phyllo from box and place on barely damp kitchen cloth. Cover with barely damp cloth and then a dry cloth to prevent phyllo from drying out.
3. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 degrees. Following figures 27, 28 and 29, assemble triangles. Place triangles seam-side down and about 1 inch apart on two parchment-lined baking sheets. Freeze for 10 minutes.
4. Brush each triangle top with 1 teaspoon of remaining butter. Bake until golden brown, for a total of 13 to 15 minutes, switching position of baking sheets halfway through cooking. Remove baking sheets from oven and cool triangles on sheets for 5 minutes. Serve immediately.