-
1
For Roquefort and Pistachio Filling:
-
2
Bring the Roquefort and cream cheese to room temperature and mash them together thoroughly in a small bowl.
-
3
Stir in the egg, combine well, and stir in the pistachios.
-
4
Season with the nutmeg and pepper.
-
5
The Roquefort is usually so salty that no additional salt is needed.
-
6
For Spinach-Feta Filling:
-
7
Defrost the frozen spinach.
-
8
Drain it, then squeeze out as much remaining moisture as possible with your hands.
-
9
Saute the onion in the olive oil over low heat until tender and golden, about 20 minutes.
-
10
Add the spinach and cook, stirring constantly, until mixture is dry, 10 to 15 minutes.
-
11
Season with the nutmeg and salt and pepper, and transfer to a bowl.
-
12
Cool to room temperature.
-
13
Stir in the dill or mint, the ricotta, and finally the feta, crumbled into small pieces.
-
14
Taste and correct the seasoning.
-
15
For Rosemany and Prosciutto Filling:
-
16
Beat the egg yolks into the ricotta.
-
17
Stir in the prosciutto, cheese, and rosemary.
-
18
Season with salt and pepper.
-
19
For phyllo triangles:
-
20
Uncover the dough and remove a sheet.
-
21
Brush well with melted butter.
-
22
Sixty triangles will use about 1/2 pound of butter.
-
23
Stack a second sheet on top and butter again.
-
24
Be sure to cover the unused phyllo with the damp towel each time.
-
25
Cut the buttered phyllo sheets into fifths the short way with a sharp knife.
-
26
Place a teaspoon of filling in the center of the first strip, about 1 inch from the top.
-
27
Fold a corner against the filling and then continue to fold, as if you are folding a flag, until the strip is all folded; the filling will expand as it cooks, so do not wrap the triangle too tight.
-
28
Tuck any excess under.
-
29
Place the triangle on a buttered baking sheet.
-
30
Brush the top of the triangle with butter.
-
31
Continue until you have the desired number of triangles.
-
32
Filled, unbaked triangles can be refrigerated, covered, for up to 24 hours before baking.
-
33
Preheat the oven to 350F.
-
34
Bake in the upper third of the oven until the triangles are well browned and the filling is bubbling and hot, about 25 minutes.
-
35
Serve immediately.
-
36
Completed triangles freeze beautifully and are ready in minutes when you need a quick appetizer.
-
37
Prepare as above, but place the triangles on an unbuttered baking sheet and omit the final brushing with butter.
-
38
Freeze them overnight on the baking sheet and then wrap them tightly in clear plastic wrap or in a plastic bag until needed.
-
39
Do not defrost; they get soggy.
-
40
Put the frozen triangles on a buttered baking sheet, brush with butter, and bake at 350F until well browned and hot (test one to be sure), about 45 minutes.
-
41
Serve immediately.
