Three-Cheese Phyllo Triangles with Onions and Yogurt

Preparation 1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside. 2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper. 3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damp kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets. 4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm. Diane Kochilas shares her tips with Epicurious:For the greatest authenticity and flavor, Kochilas recommends using red onions. Kefalotiri is a hard, sharp Greek cheese and Myzithra is a soft, mild variety. If replacing the Myzithra with ricotta, be sure to drain it. Kochilas recommends Mt. Vikos brand Greek cheeses. Greek yogurt is thicker and richer-tasting than American varieties. Look for the Fage Total brand in many supermarkets and delis. If substituting an American variety, use full-fat and drain it before using: Put one cup of yogurt in a colander lined with cheesecloth. Set the colander over a bowl and allow to drain for two to three hours at room temperature or in the refrigerator. Phyllo is composed of numerous paper-thin layers of dough. Oil is brushed between the layers so that the dough bakes up flaky and crisp. Sold frozen, phyllo should be defrosted overnight in the refrigerator and then left for several hours at room temperature to become malleable. Kochilas says that it's important to buy phyllo from a shop with heavy volume to ensure freshness — dough that's seen better days can become brittle and dried out, or soggy and stuck together. If this happens, simply discard the damaged sheets and use the rest of the package. Unused phyllo can be stored in the refrigerator for a few days, but cannot be refrozen. Reprinted with permission from Meze: Small Plates to Savor and Share from the Mediterranean Table ©2003 by Diane Kochilas Morrow Cookbooks

Preparation 1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside. 2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper. 3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damp kitchen towel. Preheat the oven to 350°F, and lightly oil 2 baking sheets. 4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm. Diane Kochilas shares her tips with Epicurious:For the greatest authenticity and flavor, Kochilas recommends using red onions. Kefalotiri is a hard, sharp Greek cheese and Myzithra is a soft, mild variety. If replacing the Myzithra with ricotta, be sure to drain it. Kochilas recommends Mt. Vikos brand Greek cheeses. Greek yogurt is thicker and richer-tasting than American varieties. Look for the Fage Total brand in many supermarkets and delis. If substituting an American variety, use full-fat and drain it before using: Put one cup of yogurt in a colander lined with cheesecloth. Set the colander over a bowl and allow to drain for two to three hours at room temperature or in the refrigerator. Phyllo is composed of numerous paper-thin layers of dough. Oil is brushed between the layers so that the dough bakes up flaky and crisp. Sold frozen, phyllo should be defrosted overnight in the refrigerator and then left for several hours at room temperature to become malleable. Kochilas says that it's important to buy phyllo from a shop with heavy volume to ensure freshness — dough that's seen better days can become brittle and dried out, or soggy and stuck together. If this happens, simply discard the damaged sheets and use the rest of the package. Unused phyllo can be stored in the refrigerator for a few days, but cannot be refrozen. Reprinted with permission from Meze: Small Plates to Savor and Share from the Mediterranean Table ©2003 by Diane Kochilas Morrow Cookbooks