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Tomato Triangles with Cheese


8 sheets frozen phyllo dough, thawed

cooking spray

¾ C  reduced-fat ricotta cheese

3 T  reduced-fat crumbled goat cheese

or reduced-fat feta cheese

1 egg white

1 scallion, chopped

4 T  chopped fresh basil

1 tsp  CSD Garlic, minced

1 ½ oz  CSD Tomatoes, drained and chopped



Preheat oven to 375°.  Place 1 phyllo sheet on work surface & coat with cooking spray. Repeat & stack 3 more sheets.  Cut the sheets in thirds lengthwise, then in quarters crosswise to get 12 squares.  Make 2nd stack with other 4 sheets.


Combine ricotta & goat, or feta, cheeses & egg white in food processor & mix til smooth. Add scallion, 2 T basil, CSD Garlic & CSD Tomatoes.  Pulse briefly to mix.  Spoon 1 T mixture onto each square.  Brush edges lightly with water.  Fold one corner across to make triangle.  Pinch & crimp edges & place on baking sheet.


Bake 5 minutes, or until lightly puffed & garnish with 2 T Basil.


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