Goat Cheese And Red Pepper Phyllo Triangles With Olive Frisée Salad
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (melted)1 cup
Olive Oil1 tbsp
Balsamic Vinegar1 tsp
Dijon Mustard1 tsp
Salt3 tbsps
Extra-Virgin Olive Oil2 tbsps
Kalamata (chopped pitted)Directions:
1
Make phyllo triangles: Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel
2
Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter
3
Top with 2 more phyllo sheets, brushing each with butter
4
Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips
5
Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle
6
Continue folding strip (like a flag), maintaining triangular shape
7
Put triangle, seam side down, on a baking sheet and cover with plastic wrap
8
Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over)
9
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side
10
Transfer with tongs to paper towels to drain
11
Cover phyllo stack with 2 overlapping sheets of plastic wrap and then a damp clean kitchen towel
12
Arrange 1 phyllo sheet on a work surface with a long side nearest you (keep remaining sheets covered) and brush with some butter
13
Top with 2 more phyllo sheets, brushing each with butter
14
Cut buttered phyllo stack crosswise into 5 (12- by 3 1/3-inch) strips
15
Put 2 teaspoons red peppers and 2 teaspoons goat cheese near 1 corner of a strip and fold corner of phyllo over to enclose filling and form a triangle
16
Continue folding strip (like a flag), maintaining triangular shape
17
Put triangle, seam side down, on a baking sheet and cover with plastic wrap
18
Make 14 more triangles in same manner, using remaining phyllo and filling (you may have a little butter left over)
19
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry triangles in 2 batches until golden, about 1 minute per side
20
Transfer with tongs to paper towels to drain
21
Make salad: Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified
22
Add frisée and olives and toss with dressing, then season with pepper
23
Mound salad on plates and arrange phyllo triangles alongside
24
Whisk together vinegar, mustard, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified
25
Add frisée and olives and toss with dressing, then season with pepper
26
Mound salad on plates and arrange phyllo triangles alongside