Ingredients
- Phyllo Dough (12 sheets)
- Gouda Cheese (6 oz)
- Emmentaler Cheese (6 oz)
- Egg (1 beaten)
- Parsley (1 bunch)
- Garlic (2 cloves, minced)
- Red Pepper (3/4 teaspoon)
- Unsalted Butter (1 1/2 cups)
Instructions
Steps
- In a medium bowl, combine 1 beaten egg, 1 bunch of parsley, 2 minced cloves of garlic, and 3/4 teaspoon of red pepper. Stir in 6 oz of Gouda cheese and 6 oz of Emmentaler cheese until well mixed.
- Take one sheet of phyllo dough and lay it flat. Brush with about 1 tablespoon of unsalted butter. Cut the phyllo lengthwise into 4 strips.
- At one end of each strip, place a rounded teaspoon of the cheese and egg mixture. Fold the corner of the strip over the filling to create a triangular shape. Continue folding in triangular shapes down the length of the strip to form small stuffed triangles. Repeat this process with the remaining phyllo sheets.
- Preheat your oven to 350°F (175°C) and lightly butter a large baking sheet.
- Place the stuffed phyllo triangles on the baking sheet in a single layer. Bake for 30 minutes, or until they are lightly browned. Serve warm.