Recipe Ingredients
- 1 package Athens® Phyllo Dough (9″ x 14″), thawed
- 1 1/2 cups cubed ( ¼ inch) cheese (cheddar, Swiss, pepper Jack, or combination)
- 1 cup cooked broccoli florets
- 1/2 cup shredded cooked ham
- 2 medium plum tomatoes, chopped
- 1/2 cup chopped spinach
- 1/2 cup chopped green onion
- 2 tablespoons chopped fresh parsley, dill, or both
- 1 egg, lightly beaten
- 1/2 cup butter, melted
Recipe Directions
- Thaw one roll of Athens® Phyllo Dough, following thawing instructions on the package. Preheat oven to 375°F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out.
- In a medium bowl, mix cheese, broccoli, ham, tomato, spinach, green onion, herbs and egg until well blended.
- Place one sheet of phyllo on a cutting board and lightly brush the surface with melted butter. Layer and repeat twice for a stack of three.
- With a sharp knife or pizza cutter, cut the stack lengthwise into thirds.
- Place a heaping tablespoon of filling on the end of each phyllo strip. Starting at the filling end, fold one corner over the filling to form a triangle. Continue folding, keeping the triangle shape.
- Place on a baking sheet; brush with more melted butter.
- Repeat with remaining phyllo and filling.
- Reroll unused sheets and follow storing instructions on the package.
- Bake in the preheated oven until golden brown and crisp, about 15-20 minutes. Cool on a rack.
- Serve warm or at room temperature.
