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Phyllo Triangles

Try these triangles without the smoked cheese and use fresh or dried dill in place of the other spices. This dish is even more delicious made with lowfat dairy products if you are not on a restricted diet.

  • 1lb. fresh phyllo dough
  • 1 2/3 cup chopped onion
  • 1 ½ tsp. minced fresh garlic
  • 2 lb. fatfree ricotta
  • ¼ lb. fatfree mozzarella cheese, grated
  • ¼ lb. fatfree smoked cheddar, grated
  • ½ lb. fatfree Parmesan
  • 1 Tbsp. + 2 tsp. dry basil
  • 1 Tbsp. + 1 tsp. dried oregano
  • 2 ½ tsp. salt
  • 1 ½ tsp. black pepper
  • 3-4 Tbsp. liquid egg substitute

Unwrap the phyllo dough and cover with a clean lightly dampened towel. Wilt the onion and garlic with ½ tsp salt. Add the pepper and dry spices and cook for a few minutes. Cool the onion mixture thoroughly before adding to the various cheeses. Lay one sheet of phyllo on a clean flat work surface. Spray lightly with nonstick spray (2-3 second spray) and cover with another sheet of dough. Repeat until there are three sheets. Cut the sheets into three strips lengthwise. Dollop 1/3 cup of cheese mixture on the bottom corner of each strip and fold like a flag. Place on a parchment lined cookie sheet and spray the top lightly. Bake triangles in a preheated 350F oven approximately 35-40 minutes until golden and puffy.

Per Serving: Calories: 252 Fat: 0gm Protein: 20gm

Carbohydrates: 30gm Sodium: 912mg

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