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1 pt. Basil Cheese Triangles

Source of Recipe

Betty Crocker Magazine, November 1997, Page 20


List of Ingredients

1 Pound Shredded Monterey jack cheese
2 eggs -- slightly beaten
1/4 cup basil leaves -- finely chopped
1/4 teaspoon white pepper
16 ounces phyllo dough -- thawed
1/3 cup butter


Recipe

Heat oven to 400¼ F. 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 (72) .

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Per serving: 52 Calories (kcal); 3g Total Fat; (75% calories from fat); 2g Protein;
trace Carbohydrate; 13mg Cholesterol; 74mg Sodium