• 1 lb Filo dough (1 box)
• 1 cup dried apricots –soak in hot water until soft; drain & chop
• 3 oz. (84 grams) Blue vein cheese at room temperature
• ¼ tsp of Greek One Spice®
• 6 oz. (169 grams) packs cream cheese, soften (1 Package)
• ¼ cup finely chopped toasted walnuts
• 1 lb. (500g) butter

Directions:  Thaw filo overnight in refrigerator.  Toast walnuts in oven for 5 minutes on a baking sheet @ 180°C (350°F).  Combine apricots, cheese, spice and toasted nuts, stir to blend well. Cut filo into long 3” wide x 8” (7.5 cm x 20 cm) long strips Use 3 strips per triangle brushing with butter in between each strip.  Place 1 tablespoon of mix at the end of strip and fold corner up to make a triangle, keep turning back and forth several times until you reach the end of your strip; brush with butter.  Bake at (200°C) 400° 10 minutes or starting to turn lightly brown.  Serve at room temperature.  Can be refrigerated and served within 2 days; freezes well.  You can also freeze before cooking.

Buy Now!