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Rosemary Black Pepper enhances the natural flavors in rich sheep’s milk feta or milder goat’s milk feta. |
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Feta can be made from sheep’s milk or goat’s milk. We prefer the intensely rich and fatty flavor of sheep’s milk feta. If you prefer a milder flavor, look for goat’s milk feta. The rosemary and black pepper in our Rosemary Black Pepper pecans will offset the slightly sour bite of the feta.
Pecan and Feta Phyllo Triangles
Ingredients
- 10 ounces crumbled feta cheese
- ⅓ cup sour cream
- ⅓ cup cream cheese softened to room temperature
- ⅓ cup grated parmesan
- 1 egg
- ½ cup chopped Rosemary Black Pepper roasted pecans
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp fresh mint chopped finely
- 1 tbsp fresh rosemary chopped finely
- About 10 sheets of phyllo pastry dough
- ½ cup extra virgin olive oil
Instructions
- Preheat the oven to 350F.
- Add the feta, sour cream, cream cheese, parmesan, egg, pecans, salt, pepper, mint and rosemary into a medium bowl. Gently mix with a spatula until the mixture is combined.
- Lay a sheet of phyllo pastry on a clean work surface or cutting board. Add a tablespoon of olive oil on top and brush over the dough using a pastry brush. Then, place another sheet of phyllo dough on top and cut them both into 4 equal 3-4 inch strips, cutting lengthwise
- Next, scoop about a tablespoon of the cheese and pecan mixture in the middle of one end of the first strip. Fold the pastry over the mixture diagonally and continue folding until you’ve created a small pastry triangle that fully encloses the filling. Place each triangle on a parchment lined baking sheet and repeat the process!
- Before baking, brush the top of each triangle with a little extra olive oil. Bake for about 25 minutes, or until the phyllo dough becomes a golden-brown tone. Remove them from the oven and allow them to cool for a few minutes before enjoying!