Feta-Filled Phyllo Triangles (Tiropetes)

1. 1

   Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually add the hot milk, stirring to prevent lumps. Cook, stirring constantly, until the sauce is thick enough to coat a metal spoon. Season with salt and white pepper, remove from the heat, and let cool.

2. 2

   Once the sauce has cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter, and parsley.

3. 3

   Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Work with one stack at a time, keeping the rest covered with a damp towel so they do not dry out.

4. 4

   Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to meet the opposite edge. Keep folding into a triangle until you reach the end of the strip. Place on a baking sheet and repeat with the remaining strips of dough.

5. 5

   Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be made ahead and frozen after folding. Bake when ready to serve.

• Calories 41.13 kcal Low Source
• Protein 1.86 g Low Source
• Carbs 3.06 g Moderate
• Total Fat 2.27 g Low Source
• Saturated Fat 1.35 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.54 mg Low Source
• Sodium 71.69 mg Low Source
• Fiber 0.16 g Low Source
• Sugar 0.33 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 32.19 mg Low Source
• Iron 0.15 mg Low Source
• Potassium 9.68 mg Low Source
• Vitamin A 6.19 mcg_rae Low Source
• Vitamin C 0.12 mg Low Source
• Vitamin D 0.15 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten