Yield
Makes about 2 1/2 dozen

This recipe makes great use of leftovers. Try it with any cooked seafood, chopped into small pieces, in place of the crabmeat. The triangles may be frozen for 1 month. Increase baking time 1 to 2 minutes.

How to Make It

Step 1

Melt 1 tablespoon butter in a skillet over medium heat. Add bell pepper, shallot, and garlic; sauté 2 minutes. Remove from heat, and stir in cheese and next 5 ingredients.

Step 2

Remove phyllo from package; cut into 4 equal pieces, each about 3 inches wide. (Some brands divide dough into 2 sections. If using, cut each section in half. Each section will be larger than 3 inches wide.)

Step 3

Unroll phyllo, and cover with a barely damp towel to keep it from drying out. Place 1 piece of phyllo on a surface, and brush lightly with melted butter. Top with another piece of phyllo. Place a heaping tablespoon of crab mixture at the edge of the strip. Fold top corner of phyllo over seafood, creating a triangle. Continue to fold over the triangle, and brush with butter to seal edge. Place on a lightly greased or parchment-lined baking sheet. Repeat with remaining phyllo, crab mixture, and butter.

Step 4

Bake at 350° for 8 to 10 minutes or until golden brown.

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