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Golden Phyllo Triangles
Nb persons: 0
Yield: 18 Servings
Preparation time:
Total time:
Source:
| 12 sheets | phyllo dough |
| 1/2 cup | cream cheese |
| 1/2 cup | butter, melt |
| 1/2 cup | onions, chopped |
| 1 lbs | ground beef or pork |
| 1 tsp | Tony's seasoning |
| 0 | Tabasco |
Filling- Saute meat and onions until no longer pink. Drain and add
seasoning and cream cheese. Mix well and set aside.
Lightly brush 1 sheet of phyllo dough with some of the melted butter.
Place another sheet of phyllo dough on top of the first sheet, then
brush with margarine or butter. Cover remaining phyllo with a damp
towel to keep moist. Cut the two layered sheets crosswise into 6 equal
strips. For each triangle, spoon 1 rounded teaspoon of filling about 1
inch from the end of one of the strips. Starting at the same end of
the
phyllo strip, fold one of the points over the filling so it lines up
with the other side of the strip, forming a triangle. Continue folding
like a flag in a triangular shape, using the entire strip of phyllo
dough. Repeat 5 more times with the remaining sheets of phyllo dough,
margarine, and fIlling.
At this point, you can place the unbaked triangles in a covered
freezer
container and freeze for up to 2 months. Place triangles (if frozen,
do
not thaw) on a baking sheet, then brush with the additional melted
butter. Bake in a 375 degree oven for 15 minutes until golden.
Nutritional facts (daily value): Calories 2722kcal; Protein 116g
(232%); Total Fat 191g (294%)(Sat. 105g (527%)); Chol. 663mg (221%);
Carb. 131g (44%); Fiber 5g (22%); Sugars 4g; Calcium 216mg (22%);
Iron 19mg (105%)
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