• Leonita Hoxhallari, RD

Cheese Stuffed Phyllo Triangles.

Updated: Jul 5, 2018



This Mediterranean inspired recipe has many variations and names:

Burek/Borek Family (Balkan)

Spanakopita (Greek - usually filling has spinach and cheese)

Tiropita (Greek - usually just cheese and egg filling)


Working with phyllo dough can be a bit of a challenge because it can dry up, begin to crack and fall apart during the preparation. Keeping the sheets of phyllo covered with a damp towel keeps the moisture in and makes it easier to work with.


Ingredients:

  • 1 cup ricotta cheese or 2% fat cottage cheese ( I prefer cottage cheese flavor)

  • 6 oz pasteurized feta cheese, crumbled

  • 1 cup finely chopped green onions

  • 1 egg, beaten

  • 1 package phyllo dough - thawed in refrigerator prior to use

  • 1 egg yolk wash, beaten with 1 tsp water

  • 1/4 tsp salt

  • 1/4 tsp pepper

  • 1/3 cup olive oil

Directions:

  1. Preheat oven to 350 degrees F, place waxed paper lightly oiled on baking sheet

  2. In a large bowl, combine cottage cheese/or ricotta, feta cheese, green onions, egg, salt, pepper - using clean hands or fork to toss ingredients together thoroughly until combines uniformly

  3. Take phyllo dough out of package and lay flat, cut sheet lengthwise - each strip should be about 3 inches wide

  4. Working with 1 phyllo strip at a time - keep the others covered - place strip on dry work area and brush lightly with olive oil, than take another sheet, place on top of first sheet, brush with oil again, and take a 3rd sheet and do the same

  5. Place 1 Tbsp of filling 1 inch from the bottom edge of strip. Fold the lower right corner of phyllo up and over the filling to form a triangle. Roll the triangle straight forward, than again on a diagonal. Continue folding, forming a triangle each time until you reach end of strip

  6. Transfer the fully formed stuffed triangle to the prepared baking sheet. Brush top of triangle with a light coating of oil and egg wash

  7. Use the remaining phyllo and filling to make the remaining triangles

  8. Bake the triangles until golden brown about 20 minutes. Let cool for 10 minutes, than serve

  9. Makes about 28 triangles


Nutritional per Serving:

Calories 90, Protein 3 grams, Fat 7 grams






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