TYROPITA - Phyllo Cheese Triangles

I am addicted to the Real Women of Philadelphia contest......here is my second submission...

TYROPITA - Greek Phyllo Cheese Triangles

2 eggs

4 ounce(s) of organic Cream Cheese

1/2 pound(s) of feta cheese
1/4 cup(s) of fresh parsley, finely chopped
3 tbsp. of fresh chives, finely chopped
1/4 tsp. of freshly ground black pepper
1/8 tsp. of fresh grated nutmeg
1/2 pound(s) of whole wheat or regular phyllo
1/2 cup(s) of extra-virgin olive oil
11 ounce(s) of fresh spinach or other salad greens
1 1/2 cup(s) of grated carrot
12 sprigs fresh oregano
12 fresh whole chives
1 cup(s) of extra virgin olive oil
9 tbsp. of fresh lemon juice
3 pinch of sea salt
3 pinch of freshly ground black pepper
4 tbsp. of finely chopped fresh oregano

Method:  Preheat oven to 350* F.  Beat the eggs with a mixer until fluffy.  Add room temperature cream cheese and continue to blend until well incorporated and creamy.  With your hands, crumble in the feta and stir.  Add the fresh parsley, chives, pepper, nutmeg and stir to blend.  

     Place the large phyllo sheets horizontally on your counter, so that the shorter edges are to the right and left.  Cut the phyllo sheets, (making vertical cuts) in strips, about 3 1/2" wide with a very sharp knife.  Stack them on top of each other and cover with wax paper, and then a clean kitchen towel to prevent them from drying out.  Using a clean pastry brush,  brush each strip with olive oil.  Then place 1 heaping tsp of cheese mixture at one end of each strip.   Lift a corner of the strip next to the filling and fold it over the filling so that it touches the opposite long side and forms a triangle enclosing the filling. Continue to fold up the pastry, maintaining the triangular shape. Fill and fold remaining strips.  Place the triangles on a greased baking sheet, and lightly brush each triangle with some olive oil.  Bake in the preheated oven until golden brown, about 20-25 minutes.

     In a small bowl make the salad dressing by whisking together the 1 cup of olive oil, lemon juice, the 4 Tbsp chopped oregano, sea salt, and pepper.  To plate: Place a handful of fresh spinach on a serving plate. Sprinkle with some grated carrot. Drizzle with some salad dressing, top with 2-3 cheese triangles, and then garnish with a sprig of oregano and a chive. Enjoy!