Ingredients — tap any to shop it
- Egg 1 beaten
- Parsley 1 bunch
- Garlic 2 cloves minced
- Red Pepper 3/4 teaspoon
- Gouda Cheese 6 oz
- Emmentaler Cheese 6 oz
- Phyllo Dough 12
- Unsalted Butter 1 1/2 cups
Method
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm