- 1 egg (large)
- 1/2 tablespoon dried oregano, thyme or mint
- 8 ounces feta, crumbled or whole
- 1/2 pound phyllo dough, 9” x 14” sheets, thawed
- for coating layers Cooking Spray or Extra-Virgin Olive Oil House
- to finish Orange Blossom Honey
- for sprinkling Sesame Seeds
Preheat oven to 375 F. Set aside a cookie sheet covered with baking paper or foil.
1. Make Your filling
In a medium bowl, whisk the egg with a fork. Add the dried herbs and feta. Using the back of the fork mix together the ingredients until uniformly combined.
2. Prepare and Fill Phyllo Dough
Unroll and cover the phyllo pastry sheets with a damp towel or plastic wrap to prevent drying out.
Place one sheet of phyllo on a cutting board (with long edge at the bottom) and lightly coat with cooking spray or olive oil using a brush. Layer and repeat coating method with two more sheets.
Cut the 3-layered set of phyllo sheets into 4 strips (from top to bottom). 1” from the bottom of each strip, add 1 tbsp of filling. Fold one corner of phyllo diagonally across to opposite edge to form a triangle.
Continue to fold triangle onto itself until you are left with a triangular packet. Coat lightly with cooking spray or brush outside with olive oil.
Repeat this process until filling is used up. This should yield about 12 triangles.
3. Bake and Finish
Place phyllo triangles on prepared baking sheet and bake the center of the oven for 20-25 minutes or until golden brown.