Cheese and onion filo triangles are light, flaky parcels of melted Monterey Jack and sweet sautéed onion, folded like little flags from buttered filo. Fifteen minutes of baking turns them golden and shatteringly crisp. Twelve elegant appetisers that freeze beautifully and cook straight from frozen.
This is a light and flaky Turkish appetizer of filo dough shaped into a triangle and stuffed with a mixture of melted cheese and onion. It is a good choice for entertaining because it can be made in advance and frozen.
MAKES 12
2 medium onions, finely diced
1 tablespoon (15 ml) olive oil
½ pound Monterey Jack cheese, cut into small cubes (about 2 cups (480 ml))
6 tablespoons (90 ml) butter, melted
8 sheets filo dough (12 x 16 inches)
- In a medium skillet saut the onions in the olive oil until tender, about 10 minutes. Remove from the heat and transfer to a small bowl. Let cool.
- Preheat the oven to 400°F (200°C). Have the onions, cubed cheese, and melted butter in front of you. Place the 8 sheets of filo in front of you, cover them with a sheet of wax paper, then cover the wax paper with a damp towel to prevent the dough from drying out. Return any remaining filo to the refrigerator well wrapped.
- Remove 1 sheet of filo from the stack, cover the stack again, and with a pastry brush lightly brush the surface of the dough with melted butter. Place a second sheet of filo on top. Brush it lightly with butter, making sure to get the edges. (Always keep the remaining stack of filo covered.) Using the tip of a pointed knife cut the buttered sheets of filo into 3 even lengthwise strips.
- Place not more than 1 tablespoon (15 ml) each of the cubed cheese and sauted onion near the corner of 1 strip. Gently fold this corner to make a triangle, covering the filling, and continue to fold the triangle as you would a flag, that is, folding the triangle in half in such a way that the triangular shape is maintained.
- Lightly brush the top and bottom of the triangle with melted butter and place it on a baking sheet. Repeat this procedure with the 2 remaining strips.
- Repeat steps 3, 4, and 5 until the 8 sheets of filo have been used. You should have 12 triangles. May be prepared to this point up to 8 hours in advance, covered, and refrigerated.
- Bake for 15 minutes, or until golden all over. (To freeze uncooked triangles, place them in the freezer uncovered on a platter. Once frozen, remove them from the platter, wrap them in plastic or foil, and return to freezer. Do not defrost before baking.)
Pro Tips
- Keep the filo covered under a damp towel the entire time you work — exposed sheets dry out in minutes and crack when you fold them.
- Butter every sheet lightly, especially the edges; the butter is what creates the flaky layers and keeps the pastry from going papery.
- Cool the sautéed onions completely before filling. Warm onions wilt the raw filo and make the triangles soggy before they even reach the oven.
- Fold the triangles like a flag — keeping the triangular shape with each fold seals the cheese inside and stops it leaking as it melts.
Frequently Asked Questions
Can I freeze the unbaked triangles?
Yes — freeze them uncovered on a platter first, then wrap well. Bake from frozen without thawing, adding a few minutes to the time.
What cheese works besides Monterey Jack?
Any good melting cheese works — Gruyère is more elegant, cheddar is sharper, and feta mixed with the onion gives a Greek-style twist.
How do I stop the cheese from leaking?
Fold tightly and don't overfill — one tablespoon each of cheese and onion per triangle is the sweet spot for a sealed parcel.
Can I make them ahead for a party?
Shape and refrigerate up to eight hours ahead, then bake when guests arrive. The smell of baking buttered filo is its own kind of welcome.
Recipe Card
Ingredients
Method
- In a medium skillet saut the onions in the olive oil until tender, about 10 minutes.
- Remove from the heat and transfer to a small bowl.
- Let cool.
- Preheat the oven to 400°F. Have the onions, cubed cheese, and melted butter in front of you.
- Place the 8 sheets of filo in front of you, cover them with a sheet of wax paper, then cover the wax paper with a damp towel to prevent the dough from drying out. Return any remaining filo to the refrigerator well wrapped.
- Remove 1 sheet of filo from the stack, cover the stack again, and with a pastry brush lightly brush the surface of the dough with melted butter.
- Place a second sheet of filo on top.
- Brush it lightly with butter, making sure to get the edges. (Always keep the remaining stack of filo covered.)
- Using the tip of a pointed knife cut the buttered sheets of filo into 3 even lengthwise strips.
- Place not more than 1 tablespoon each of the cubed cheese and sauted onion near the corner of 1 strip. Gently fold this corner to make a triangle, covering the filling, and continue to fold the triangle as you would a flag, that is, folding the triangle in half in such a way that the triangular shape is maintained.
- Repeat steps 3, 4, and 5 until the 8 sheets of filo have been used. You should have 12 triangles. May be prepared to this point up to 8 hours in advance, covered, and refrigerated.
- Bake for 15 minutes, or until golden all over. (To freeze uncooked triangles, place them in the freezer uncovered on a platter.
- Once frozen, remove them from the platter, wrap them in plastic or foil, and return to freezer.
- Do not defrost before baking.)
