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Caraway Onion Phyllo Triangles

Total Time: 1 HR Makes: 18 appetizers
Prep Time: 15 MIN Cook Time: 45 MIN

Caramelized onions, caraway and a cream cheese/Monterey Jack blend create a winning combination in these flaky appetizers.

  • 12 sheets Athens® Phyllo Dough (9″x 14″), thawed
  • 6 tablespoons unsalted butter, divided
  • 3 cups onions, chopped
  • 1 teaspoon caraway seeds
  • 3 ounces cream cheese, softened
  • 3/4 cups Monterey Jack cheese, shredded
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.

Melt 2 tablespoons butter in large skillet over medium heat. Add onions and caraway seeds. Cook for 20 minutes over medium heat, stirring occasionally until golden but not brown. Cool slightly.
In food processor bowl, process cream cheese until smooth. Add Monterey Jack and process until blended. Pulse in cooled onions and season with salt and pepper. Scrape mixture into a bowl.

Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface. Brush lightly with butter and layer with second sheet of phyllo. Using a knife or pizza cutter, cut lengthwise to form 3 strips each 3″ x 14″.  Repeat procedure with remaining phyllo. Keep cut strips covered with plastic wrap.

Lay one strip of phyllo on work surface. Spoon 1 heaping tablespoon of filling 3″ from the bottom of strip. Fold 3″ phyllo end over filling then fold lower corner of phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself to the end of strip. Repeat process with remaining phyllo strips and filling. Lightly brush triangles with butter and place seam side down on cookie sheet. Bake 15 minutes or until golden brown. Serve hot.

Brush outside of triangles with butter and place seam side down on cookie sheet. Bake for 15 -20 minutes or until golden brown. Serve warm.



Serving size: 1 triangle (48g), Amount per serving: Calories 100, Total Fat – 7g, Saturated fat –4g, Trans Fat – 0g, Cholesterol – 20mg, Sodium – 160 mg, Dietary Fiber – 1g, Total Carbohydrate – 8g, Total Sugars – 2g, Protein –3g, Vitamin D – 0%, Calcium 4%, Iron 0%, Potassium 2%