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

Yield: Serves 4-6

Phyllo Triangles Stuffed with Cheese

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

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

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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If you’re looking for a hearty, flavorful dish that’s surprisingly simple to make, you’ve got to try this Potato and Leek Phyllo Pastry.

Inspired by the traditional Balkan dish krompiruša (krom-pi-ru-sha, also known as potato pie), this savory pastry is crisp and golden on the outside, while soft and satisfying on the inside. It’s filled with seasoned shredded potatoes, onions, and sweet, aromatic leeks—making every bite a cozy delight.

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Let’s talk about potatoes. Glorious, comforting, endlessly versatile potatoes! They’ve always been a staple in my kitchen—and probably in yours too. Whether mashed, roasted, fried, or baked, potatoes are that feel-good food we all rely on.

Personally? I judge restaurants by their mashed potatoes. Not kidding! If I find a spot with creamy, garlicky mashed potatoes—especially served with rich beef gravy—you better believe I’m ordering that as my main meal.

And then there’s phyllo pastry. In the Balkan Peninsula, phyllo-based dishes are a way of life. Sweet or savory, these flaky layered pastries reflect centuries of tradition, heavily influenced by the Ottoman Empire.

One of my all-time favorites growing up as I said in the beginning was krompiruša. It’s simple, comforting, and packed with flavor—peppered potatoes, tender onions, all wrapped in crisp, paper-thin pastry.

Recently, I decided to give this classic recipe a little twist—and let me tell you, adding leeks made all the difference.

Not only do they bring a soft sweetness, but their gentle aroma also pairs beautifully with the earthy flavor of potatoes and the savory bite of onions. Altogether, it’s a perfect harmony of flavors.

Traditionally, these pastries are made with homemade dough, stretched by hand until it’s paper-thin and nearly translucent.

I’ll be honest though—while it’s not overly complicated, it can feel a bit intimidating at first. It definitely takes some practice to get it just right. That’s why I often opt for store-bought phyllo sheets instead. They’re a convenient shortcut, and honestly, they work like a charm!

This Potato and Leek Phyllo Pastry is one of those dishes that brings everyone to the table. It’s nostalgic, satisfying, and incredibly easy to love.

You can bake it in any oven-safe skillet—nonstick is ideal—or line your dish with parchment paper for easy cleanup.

And when you make my yummy Potato and Leek Phyllo Pastry, don’t forget to tag me on Instagram or Facebook @sandraseasycooking and use the hashtag #sandraseasycooking. I’d absolutely love to see your creations!

Baking Skillets:

• Utopia Kitchen Cast iron Skillets 3 Piece Set
• Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Yield: 4 SERVINGS

Potato and Leek Phyllo Pastry

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Craving something cozy and delicious? This easy Potato and Leek Phyllo Pastry is inspired by Balkan krompiruša—crispy on the outside, soft and savory inside. Perfect for lunch, dinner, or a comforting snack.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 large russet potatoes (same size) – approx. 500g total
• 1/2 yellow onion, shredded – approx. 60g
• 1 leek, chopped – approx. 90g (white and light green parts only)
• 1 1/2 tsp ground black pepper – 3g
• 2 tsp vegetable or chicken seasoning (e.g. McCormick’s or bouillon) – 4 g
• 1/4 tsp salt, or to taste – 1.5g
• 1/2 lb phyllo dough sheets, thawed if frozen – 225g (more if needed)
• 1 tbsp olive oil – 15ml
• 1/2 stick unsalted butter, melted – 57g

Topping:

• Sesame seeds, optional – as desired (approx. 1–2 tsp or 3–6g)

Instructions

1. 1. Preheat your oven to 400°F (200°C).
   2. Peel and shred the potatoes and onion, then roughly chop the leek. In a large bowl, combine the vegetables and season with black pepper, vegetable seasoning, and sea salt to taste.
   3. Heat a skillet over medium-high heat and add a generous drizzle of olive oil. Sauté the potato, onion, and leek mixture for 5 to 6 minutes, stirring frequently to prevent burning. The mixture should be partially cooked and lightly golden.
   4. If your phyllo dough is fully thawed (I recommend thawing it in the fridge for a day or two in advance), gently unroll the sheets. Work with two sheets at a time, keeping the rest covered with a clean kitchen towel to prevent drying.
   5. Lay out two phyllo sheets, brushing a thin layer of melted butter between them and on top. Don’t oversaturate—just a light coating will do. Spoon about 3 tablespoons of the sautéed potato and leek mixture onto the center of the phyllo.
   6. Roll the pastry once, fold in the sides, then continue rolling until you reach the end, creating a compact roll.
   7. Lightly oil a baking dish or line it with parchment paper. You can use a rectangular pan or arrange the rolls in a circular pattern. Place each filled pastry into the pan and brush the tops lightly with more melted butter. If desired, sprinkle with sesame seeds or a sodium-free everything bagel seasoning for extra texture and flavor.
   8. Bake for 25 minutes, or until the phyllo is crisp and golden brown. Once baked, you can brush the tops with a bit more butter, though they’re delicious as-is.
   9. Remove from the oven and cover with a clean kitchen towel for 5 minutes to allow the pastry to soften slightly before serving.
      
      Serve warm with a fresh salad or your favorite side dish.

Notes

• Keep phyllo covered at all times.
  Phyllo dough dries out very quickly. Always cover the unused sheets with a clean, slightly damp kitchen towel or plastic wrap while you work to keep them pliable.
• Don’t oversaturate with butter.
  A light brush is all you need between sheets and on top. Too much butter can make the pastry greasy instead of flaky.
• Par-cook your filling.
  Sautéing the potato mixture before baking helps release moisture and avoids soggy pastry. It also intensifies the flavors of the pepper, leek, and seasoning.
• Vegeterian? No Problem! Use oil instead of butter.
• Shred potatoes just before cooking.
  To prevent browning and excess starch, shred your potatoes just before sautéing—or rinse them briefly and pat dry if you prep them ahead.
• Use a nonstick or parchment-lined pan.
  This helps prevent the pastry from sticking and ensures golden bottoms without tearing the rolls apart.
• Cool under a towel.
  After baking, cover the pastries with a clean towel for 5 minutes. It softens the crust just enough without ruining the crispness, giving you that perfect bite.
• Want extra flavor?
  Try adding a handful of grated cheese to the filling for a tasty twist, or if you are not using sesame seeds as a topping try spreading sour cream all over the top after baking.
• Make-ahead friendly.
  You can assemble the rolls a day ahead and store them in the fridge, covered tightly. Just bake when ready to serve. Great for parties or busy weeknights!
• Freezer tip:
  Freeze assembled but unbaked pastries on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add 5–10 extra minutes to the baking time.

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving: Calories: 480Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 441mgCarbohydrates: 62gFiber: 6gSugar: 3gProtein: 9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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