Serves 8 (4 per person)
You'll Need: 1 Tbsp kosher salt, 2-3 quarts water, 4 medium sweet potatoes (peeled and quartered), 2 medium red potatoes (peeled and quartered), 2 Tbsp unsalted butter, 5 oz feta cheese (crumbled), 1/4 cup golden raisins (chopped), 1/8 to 1/4 tsp dried fennel seed (finely crushed), pinch salt, pinch black pepper, pinch nutmeg (freshly grated), 16 oz phyllo dough (18 sheets that are 13"x17"; thawed)*, 8 oz additional unsalted butter (melted), 1/2 cup honey (raw, organic), Fresh juice of half an orange, 1 Tbsp unsalted butter
|Folding the Phyllo Triangles|
Place a heaping teaspoon's worth of the potato mixture in the lower right corner of one of the strips. Fold the lower right corner over the potato mixture, upward and flush with the left edge. Continue to fold the dough, alternating right and left folds, up the length of the strip (zigzagging, like one would fold a flag). Place the finished sweet potato phyllo triangle on a non-stick baking sheet (layer the surface of the baking sheet with parchment paper).
|Phyllo Triangles on Baking Sheet|
To prepare the honey sauce: Place the honey, orange juice and butter in a small sauce pan. Stir together and heat for about 4-5 minutes. Remove and place in a small bowl.
* Note, you can thaw the dough by taking it out of the freezer and placing it in the refrigerator over night. Don't take the phyllo dough out of the refrigerator until all of your other ingredients are ready to go. Once you are ready to work with the phyllo dough, place it on a flat, clean, cool surface. When you remove a sheet off the top of the pile, place a damp, white, tea towel over the remaining pile of dough, to keep it from drying out.
** A large cutting board or a large granite counter surface area would work well.
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