Serves: 80
Total Calories: 42
1. In a small mixer bowl at medium speed, beat cheeses, parsley, dill weed and garlic powder for 3 minutes or until smooth and creamy.
2. Preheat oven to 350°. Grease baking sheets. Unfold dough and cover with a damp towel. Place two phyllo leaves on a clean surface and brush with butter. Cut into six strips, 16 x 2-inches each. Place 1 teaspoon cheese mixture at end of one strip. Fold one corner over to opposite side to make a triangle. Continue to fold to end of strip (like folding a flag). Fill and fold remaining strips. Repeat until all phyllo leaves have been used.
3. Place triangles 1/2 inch apart on baking sheets. Bake for 18 to 20 minutes or until golden brown.* Serve hot.
*These appetizers can be made and baked ahead cover and refrigerate overnight or freeze. To serve, place triangles on ungreased baking sheets and bake in a preheated 350° oven for 10 to 15 minutes or until heated through.
This Greek Cheese Triangles recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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