Cheese Triangles Cheddar & Feta Spanakopita - butter

Method

• In a large saucepan over medium heat, melt the 4 tablespoons of butter.
• Whisk in the flour, and cook gently until slightly browned.
• Then slowly whisk in the milk, continuing to stir and heat until thick and smooth.
• Turn off the heat.
• Stir in the cheddar and feta cheeses with a wooden spoon until combined.
• Stir in the parsley, pepper, and eggs, until well combined.
• Transfer to a bowl and set aside.
• Prepare the phyllo.
• Unfold the sheets.
• Measure the short end and divide this into 3 equal parts, and cut into strips which should be about 4 in width.
• Stack the strips and cover with a damp cloth as the phyllo dries out very quickly.
• Preheat the oven to 350 F.
• Make the triangles.
• Lay as many individual sheets out across your counter as you can fit and lightly brush with melted butter.
• Place one heaping teaspoon of the filling mixture 1/2 from the end of the strip.
• Fold the corner of the pastry over the filling to form a triangle.
• Continue to fold up the strip, in triangles, until you get to the end of the strip.
• Basically you are folding it up like a flag.
• See the related blog link for step-by-step photos.
• Place the triangles on parchment paper-lined cookie sheets and brush the top with melted butter.
• Bake for 15-20 minutes at 350 F until golden brown.
• Then remove from the oven and serve warm.
• If freezing: Bake for 10 minutes until the edges are just starting to brown.
• Remove them from the oven and let them cool completely.
• Then freeze them in a bag in layers with parchment paper, freezer paper, or aluminum foil between the layers.
• This will make it a lot easier to remove just the amount you want to bake from the freezer because they wont be stuck together.
• Bake from frozen for about 20 minutes, until golden brown (watch though, as it make take a little bit longer).