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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One of my absolute favorite food is tasty, easy and pan-fried Chicken Schnitzels. I can eat this all day, and every single day without ever getting tired of, and I am not even exaggerating.

I have a love-hate relationship with fried food, but I suspect many of us have the same issue.

Well, I do try not to make it too often, but when I do it is a feast.

Pork or chicken cutlet or schnitzels are such a marvelous mate to serve with salad, over pasta, with potatoes or rice, or perhaps in a sandwich or a wrap.

As you can see there are literally tones of possibilities. To be honest, my family is obsessed with it as much as I am.

Every time when my kids have friends over pork or chicken schnitzels need to be made as well as pasta and sauce. PERIOD!

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I am probably spoiling people too much, but I love having these teenagers over.

On top of all, I enjoy feeding them homemade food and getting some positive feedback.

This is such a stupidly easy recipe, and I know you will love it.

I have decided to share this recipe simply because so many asked for it. Even though I have pork schnitzels, and the method is almost the same.

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Anyhow, if you get the chance to make my Chicken Schnitzels, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

EASY CHICKEN MARSALA

INDIVIDUAL CHICKEN POT PIES

CHICKEN FAJITA SKEWERS

EVERYTHING BAGEL BAKED CHICKEN

Yield: Serve 4

Chicken Schnitzels

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Easy and tasty recipe for my amazing Chicken Schnitzels

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 4 skinless, boneless chicken breasts halves
• Salt and freshly ground black pepper on each cutlet
• 1/2-3/4 cup all-purpose flour (I used gluten-free)
• 3 large eggs, well mixed
• 2 cups breadcrumbs (any type works fine)
• 4-5 tablespoons oil
• Freshly chopped parsley
• Lemon wedges

Instructions

1. Place the chicken breasts on the cutting board and remove if there is any fat. Cut a large chicken breast half in half diagonally lengthwise. See pic below.
2. Place each cutlet in a large plastic bag or use plastic wrap (film), one at a time, and pound them so they are approximately 1/2 inch in thickness.
3. Season each chicken cutlet with a pinch of salt and ground black pepper.
   Prepare 3 bowls, one with flour, second with well-mixed eggs and the last with bread crumbs. I add a pinch of salt and pepper to eggs, some people add in the flour. NOTE* You do not need much salt as breadcrumbs are usually seasoned. If they are not, season accordingly. Add a good pinch of salt, pepper and maybe herbs if the crumbs are not seasoned.
4. Place each piece of chicken in the flour, coating both sides, and shaking off any excess. Next, dunk it into the whisked egg, let any excess liquid drain off. Then coat it with breadcrumbs. Set aside until ready. At this point, you could place them in the airtight container and keep in the fridge for a couple of days. I like adding a wax paper or kitchen paper towel in between each uncooked chicken cutlet.
5. Place a large skillet over medium heat and add the oil. Once the oil is hot but not smoking, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 2 minutes and then flip it over to finish cooking. I like flipping it twice so about 8 minutes per schnitzel and I cook 2 to 3 at the time depending on the size of the skillet. If the skillet or a frying pan is small, like 8 inches I cook only one at the time.
6. Each piece should be golden brown on both sides.
7. Remove the chicken to a kitchen paper towel-lined plate and repeat the process with the remaining chicken.
8. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped parsley, and season with more salt if needed.

Notes

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Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in a while I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

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I could make anything with dough, but the cake was this whole another dimension to me.

Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

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Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

CAKE

• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 2 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 20-ounce crushed pineapple with juice
• 1/4 cup coconut shreds
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FROSTING

• 1 (8-ounce) package cream cheese
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoon vanilla extract

TOPPING

• 1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.

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