Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisee Salad Recipe

Name: Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisee Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 (17- by 12-inch) phyllo sheets, thawed if frozen; 3/4 stick (6 tablespoons) unsalted butter, melted; 2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry; 5 ounces soft mild goat cheese (2/3 cup); 1/2 cup olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; 3 tablespoons extra-virgin olive oil; 8 ounces frisee, torn into bite-size pieces (8 cups); 2 tablespoons chopped pitted Kalamata or other brine-cured black olives

Servings: persons

9 (17- by 12-inch) phyllo sheets, thawed if frozen
3/4 stick (6 tablespoons) unsalted butter, melted
2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry
5 ounces soft mild goat cheese (2/3 cup)
1/2 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 ounces frisee, torn into bite-size pieces (8 cups)
2 tablespoons chopped pitted Kalamata or other brine-cured black olives

1
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel.
2
Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter.
3
Top with 2 more phyllo sheets, brushing each with butter.
4
Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips.
5
Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle.
6
Continue folding strip (like a flag), maintaining triangular shape.
7
Put triangle, seam side down, on a baking sheet and cover with plastic wrap.
8
Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over).
9
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side.
10
Transfer with tongs to paper towels to drain.
11
Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
12
Add frisee and olives and toss with dressing, then season with pepper.
13
Mound salad on plates and arrange phyllo triangles alongside.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 (17- by 12-inch) phyllo sheets, thawed if frozen, 3/4 stick (6 tablespoons) unsalted butter, melted, 2/3 cup rinsed and drained bottled red peppers (7-ounce jar), finely chopped and patted dry, 5 ounces soft mild goat cheese (2/3 cup), and more.

Yes, Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisee Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Goat Cheese and Red Pepper Phyllo Triangles with Olive Frisee Salad

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