Cheese Triangles (Cheddar & Feta Spanakopita)

In a large saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour, and cook gently until slightly browned. Then slowly whisk in the milk, continuing to stir and heat until thick and smooth. Turn off the heat.

Stir in the cheddar and feta cheeses with a wooden spoon until combined. Stir in the parsley, pepper, and eggs, until well combined. Transfer to a bowl and set aside.

Prepare the phyllo. Unfold the sheets. Measure the short end and divide this into 3 equal parts, and cut into strips which should be about 4″ in width. Stack the strips and cover with a damp cloth as the phyllo dries out very quickly.

Preheat the oven to 350 F.

Make the triangles. Lay as many individual sheets out across your counter as you can fit and lightly brush with melted butter.

Place one heaping teaspoon of the filling mixture ½” from the end of the strip. Fold the corner of the pastry over the filling to form a triangle. Continue to fold up the strip, in triangles, until you get to the end of the strip. Basically you are folding it up like a flag. See the related blog link for step-by-step photos. Place the triangles on parchment paper-lined cookie sheets and brush the top with melted butter.

Bake for 15-20 minutes at 350 F until golden brown. Then remove from the oven and serve warm.

If freezing: Bake for 10 minutes until the edges are just starting to brown. Remove them from the oven and let them cool completely. Then freeze them in a bag in layers with parchment paper, freezer paper, or aluminum foil between the layers. This will make it a lot easier to remove just the amount you want to bake from the freezer because they won’t be stuck together. Bake from frozen for about 20 minutes, until golden brown (watch though, as it make take a little bit longer).