SAUSAGE AND FETA PHYLLO TRIANGLES

Sausage and Feta Phyllo Triangles image

Categories Egg Mushroom Appetizer Bake Feta Sausage Bell Pepper Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes about 80 triangles

Number Of Ingredients 13

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Ingredients

3/4 pound bulk fresh sausage
1 tablespoon vegetable oil
1 onion, chopped fine
10 ounces mushrooms, chopped fine and squeezed dry in a kitchen towel
1/2 pound Feta, rinsed, patted dry, and crumbled fine
1/2 cup drained bottled roasted red peppers, patted dry and chopped fine
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/3 cups fine fresh bread crumbs
1/3 cup minced fresh parsley leaves
3 large eggs, beaten lightly
20 phyllo sheets, cut lengthwise into 3-inch-wide strips, the strips stacked between 2 sheets of wax paper and covered with dampened kitchen towel
2 sticks (1 cup) unsalted butter, melted

Steps:

In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up the lumps, until it is cooked through and transfer it with a slotted spoon to paper towels to drain. Add the oil to the skillet, in the fat cook the onion and the mushrooms, stirring occasionally, until the onion is softened, and in a bowl stir together the sausage, the onion mixture, the Feta, the red peppers, the cinnamon, the nutmeg, the bread crumbs, the parsley, the eggs, and salt and pepper to taste.
On a work surface arrange 1 strip of the phyllo with a short side facing you, brush it lightly with some of the butter, and put 1 heaping teaspoon of the filling about 1 inch from the bottom end of the strip. Fold the lower right corner of the strip up over the filling, forming a triangle of the folded phyllo, continue to fold the filled triangle up the entire length of the strip, and brush the triangle lightly with some of the butter. Form more triangles in the same manner with the remaining phyllo, filling, and butter, transferring them to baking sheets as they are formed. The triangles may be made 1 week in advance and kept frozen in airtight containers. Do not thaw the triangles before baking. Bake the triangles in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until they are golden.

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Summia Ghafar

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I'm not a huge fan of sausage, but I really enjoyed these triangles. The feta cheese and phyllo dough made them irresistible.

Dostali khaskheli

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I followed the recipe exactly and the triangles turned out perfectly. They were crispy on the outside and tender on the inside. The filling was flavorful and well-seasoned.

MD omor faruk MD omor faruk

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These were so good! I used a spicy sausage and they had just the right amount of heat. The feta cheese added a nice tanginess.

Hicham Oukliche

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These were a bit too greasy for my taste. I think I'll try using a different type of sausage next time.

Obichukwu Daniel

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I've made these triangles several times and they're always a hit. They're so easy to make and they're always a crowd-pleaser.

Avash Poudel

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These were delicious! I used a vegetarian sausage and they were still very flavorful. The phyllo dough was crispy and flaky.

Manuela Leskovar

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The triangles were a bit bland for my taste. I think I'll add some more spices next time.

Roni

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I made these triangles for my family and they loved them! They're a great appetizer or snack.

Lianne Herbert

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These were a bit more time-consuming to make than I expected, but they were definitely worth the effort. They were a big hit at my potluck.

Mugema Vicent

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I'm not a huge fan of sausage, but I really enjoyed these triangles. The feta cheese and phyllo dough made them irresistible.

Duranne Moreira

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I followed the recipe exactly and the triangles turned out perfectly. They were crispy on the outside and tender on the inside. The filling was flavorful and well-seasoned.