Tyropetes (Fennel-Spiced Cheese Triangles)
onions, finely chopped
5 ounces cream cheese, room temperature
5 ounces ricotta or fanner’s cheese
1 cup crumbled feta cheese, rinsed
½ cup grated Gruyère cheese
3 tablespoons minced fresh parsley
2 teaspoons fennel seed
1 egg, well beaten
12 phyllo pastry sheets (about ½pound)
½ cup (1 stick) unsalted butter, melted with ½ cup olive oil
Combine onion, all cheeses, parsley and fennel seed in medium bowl and mix well with fork. Blend in egg.
Folding Phyllo Triangles
Place 6 sheets of phyllo pastry on a flat surface, one on top of the other. Recover the remaining pastry with waxed paper and a damp towel. Refrigerate until needed. Cut the stack of 6 sheets of pastry into strips approximately 3 inches wide, or the size your recipe specifies. Remove 6 strips, stack the remaining strips, cover with waxed paper and damp towel until needed.
Place the 6 strips side by side on flat surface. Brush with butter quickly; dust lightly with breadcrumbs. Fold each strip in half from top to bottom.
Place about 1 teaspoon of filling on the bottom end of pastry strip— end nearest you (Figure 1).
Fold the pastry strip back over the filling so the bottom edge meets the left edge, forming a right angle (Figure 2)
Continue folding back at right angles to make the triangular shape, tucking in any remaining phyllo at the end (Figures 3, 4 and 5).
Brush generously with butter, place on baking sheet and refrigerate or freeze. When pastry is chilled and firm, cover with plastic wrap or layer in cardboard boxes. Wrap in freezerproof paper or foil and freeze. Bake in 350°F oven until golden and crisp, turning once; if frozen, defrost 30 minutes before baking.