Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, and party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough.

Many of you call this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.

I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.

What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.

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That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.

Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.

Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.

Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.

They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.

You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.

I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.

Another great idea is that you could add sauteed or defrosted spinach to the cheese mixture; Just make sure to squeeze all the moisture out.

I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

PHYLLO MEAT PIE PASTRY —BUREK

POTATO AND LEEK PHYLLO PASTRY

SMOKED TURKEY AND CHEESE FRIED EGG ROLLS

SMOKED SALMON GOAT CHEESE APPETIZERS

POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

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Yield: Serves 4-6

Phyllo Triangles Stuffed with Cheese

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!

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Ingredients

• 1/2 lb. feta cheese, 1 pound block and you crumble the cheese yourself
• 1 block cream cheese, softened
• 2 tbsp sour cream (optional)
• 3 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 lb. phyllo dough thawed, 20-24 sheets
• 1 stick unsalted butter, melted
• 2 tbsp oil

Instructions

1. Start by mixing the eggs and cream cheese with an electric mixer, if possible. Add ground black pepper and crumbled feta cheese. It’s better to buy a block of cheese and crumble it yourself rather than using pre-crumbled feta. It only takes a few seconds, but trust me—it makes a big difference in texture and flavor!
2. Now, take one sheet of phyllo dough and unwrap it. Typically, you’ll find two sheets in one package. These measurements are based on approximately 24 sheets, so please read the notes below for further clarification.
3. Place all the sheets on a dampened cotton kitchen towel and cover them to prevent them from drying out. It’s best to work on a cutting board or a similar surface.
4. Melt the unsalted butter and add two tablespoons of oil, mixing well. If you have clarified butter, you can use that instead. If not, using only oil will also work perfectly.
5. Take one sheet of phyllo dough and lightly brush it with the butter mixture. Be careful not to press too hard—just a light brushing with your pastry brush will do. Place another sheet on top, and then use a sharp knife to cut the sheets lengthwise in half. This will give you two strips from two sheets of phyllo dough.
6. Place about two tablespoons of the cheese mixture at the end of each strip. Fold the corner over to form a triangle, then continue folding from side to side until you reach the end of the strip. Place each folded triangle on a baking sheet and brush the tops with a little more butter. Repeat this process until you’ve used up all of the filling. Typically, I make around 12 to 14 triangles from one half of the phyllo pack.
7. Preheat the oven to 350ºF and bake the triangles for 15–18 minutes or until golden brown. Allow them to cool slightly before serving. I usually serve these triangles with a side salad.

Notes

• Phyllo (also spelled Filo or Fillo) comes in various sizes and thicknesses. For this recipe, use a 1-pound pack of sheets. Athens is the brand I typically use, which I find in the freezer section at Publix or Kroger, near frozen desserts, ice creams, pie shells, and whipped cream tubs.
• Each pack contains two 8-ounce bags, with approximately 20 sheets per bag, each measuring 9 x 14 inches. However, I’ve noticed that some packs may vary in the number of sheets. For example, one of my packs had 24 sheets, which would be enough to make 14 triangles, while another pack contained only 18 sheets.
  
• That being said, for this cheese mixture, you can make 12–14 triangles depending on how much filling you add to each. Remember, each triangle requires two sheets of phyllo. I hope this clears things up! If anything is still unclear, feel free to comment below.
  
  

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