Onion And Phyllo Pastries

• 2 tbsp olive oil, plus additional, for brushing
• 4 None red onions, thinly sliced
• 1 tsp dried mint, plus additional, for sprinkling
• 8 oz pecorino cheese, grated
• 7 oz halloumi cheese, finely chopped
• 3 None eggs, lightly beaten
• 1/3 cup light cream
• 1/3 cup thinly sliced fresh mint
• 15 sheets phyllo dough, halved lengthwise
• None None Marinated olives, to serve

1. Preheat the oven to 425u0b0F. Line 2 baking pans with parchment paper.
2. Heat oil in a large skillet on medium heat. Cook onions and dried mint for 10-15 mins, stirring, until onions begin to caramelize. Cool.
3. Combine pecorino, halloumi, eggs, cream and fresh mint in a large bowl. Add cooled onions and season to taste.
4. Place half a phyllo sheet on a clean surface. Fold in half lengthwise. Brush with a little olive oil. Place a heaping tablespoon of cheese mixture at end closest to you, leaving a 3/4 inch border. Fold over to form a triangle; continue to fold to the end of pastry strip, retaining the triangular shape. Place on prepared pan. Repeat with remaining ingredients. Brush tops with oil. Sprinkle with additional dried mint and salt.
5. Bake for 12-15 mins, until golden brown. Serve with olives.

olive oil, red onions, mint, pecorino cheese, halloumi cheese, eggs, light cream, mint, phyllo, olives

Taken from recipes-plus.com/api/v2.0/recipes/33618 (may not work)