Poppy's Cheese Triangles

Tags: appetizer - Jewish - family - vegetarian
Active Time: 3 hours
Passive Time: 15 minutes
Serves: 30

Great cheesy appetizer

• Filo dough: 1-2 boxes
  
  
• Butter: 2-4 sticks, salted
  
  
• Muenster cheese: 1-1.5 lbs, grated
• Eggs: 4-9

• Thaw filo dough in refrigerator the night before using
• An extra box of filo dough is recommended, just in case - it breaks easily
• Can add some sautéed spinach as well, just add to muenster-egg mixture
• Can sprinkle sesame seeds on top

1. Melt 1 stick butter in small bowl in microwave or on stove top. Remelt as needed to keep very liquidy and warm, continue melting more as needed.
2. Beat 4-5 eggs and add cheese slowly until you have a nice thick consistency like oatmeal, with no egg dripping off wet. Make more as needed. When I used 1.5 lbs muenster, I needed 9 eggs
3. Lay filo dough down and cut into pieces about 5-6 inches x 10 inches. A bit smaller is ok. Cover with plastic wrap and a wet kitchen towel to prevent drying out.
4. Take one sheet of the cut filo, brush with butter. Fold the edges in so you've folded it into 1/3 the width (1/3 of the 5-6“) as it was before. You can do a bit less so that the edges don't meet and your triangle is a bit bigger. Brush with butter again. Add a spoonful of cheese mixture. Fold down to make a triangle, then keep folding up the 10 inches. Brush last piece with butter to hold it neatly
5. Freeze in airtight container. When ready to bake, 15-20 min at 350F until lightly browned and crispy