Pre-heat oven to 375 degrees F (190 degrees C).
Crumbled Feta Cheese (1 1/3 cups)
Ricotta Cheese (2/3 cup)
Fresh Mint (1/2 Tbsp)
, and the
in a bowl. Stir until the mixture is well combined and homogenous.
Phyllo Dough (10 sheets)
by carefully removing 10 sheets from the stack of dough (roll up any leftover phyllo and freeze to use another time). With the phyllo dough sheets in an even stack, cut them in half lengthwise to create two long rectangular strips of phyllo. Combine these strips into one stack and keep covered with a barely damp linen towel.
Carefully remove one sheet of phyllo from the stack (cover the remaining phyllo to keep it from drying out). Use a pastry brush to brush 1/2 the sheet of phyllo lengthwise with
Olive Oil (1/2 cup)
. Fold the phyllo over itself lengthwise in half and press to seal. You now have a long, narrow double-layered strip of phyllo.
Brush the phyllo dough again with olive oil. Use a spoon to scoop about 1 Tbsp of cheese filling onto the bottom of the phyllo dough strip.
Starting with one of the bottom corners of the phyllo dough, gently fold up at a 45-degree angle to create a triangle. Continue folding from the opposing corner to encase the cheese filling with phyllo.
Once the phyllo dough has been folded completely into a triangle, brush both sides of the triangle with a bit of olive oil and set it aside on a parchment-lined baking sheet.
Repeat this process until you have used all of the filling. At this point, you can freeze the cheese triangles for future use or bake immediately.
Bake triangles until they are nicely golden, about 20-25 minutes. If baking from frozen add an extra 5 minutes of bake time. Enjoy!