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Pecan and Feta Phyllo Triangles

American Pecan Promotion Board
Print Recipe Pin Recipe
Course Appetizer
Cuisine Mediterranean
Servings 8 servings

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!