Greek Feta Crescent Triangles Recipes

GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)

Steps:

• For the beginners at working with phyllo, check the handling tips before starting.
• To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
• Preheat the oven at 180C and start preparing the tiropitakia.
• Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
• Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
• Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
• Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.

GREEK FETA CRESCENT TRIANGLES

Steps:

• Heat oven to 375°F.
• In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
• Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
• Unroll 1 roll until 1 rectangle can be separated from the roll.
• Refrigerate remaining dough.
• Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
• Cut rectangle into 6 (2 1/2 inch) squares.
• Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
• Fold dough over filling, forming triangle; press edges to seal.
• On ungreased cookie sheets, place triangles 2 inches apart.
• Repeat with remaining 3 dough rectangles and feta cheese mixture.
• Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
• Bake 9-11 minutes or until golden brown; serve warm.

SPANAKOPITA CRESCENTS

Steps:

• Dice Onion into small pieces.
• Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
• Add Dill and Spinach, continue to cook until all liquid is evaporated.
• Remove Spinach and Onion mixture from heat and allow to cool.
• Once cooled, stir in Feta Cheese into filling mixture.
• Open packages of Crescent Rolls and unroll onto cutting board.
• Using a pizza cutter or a knife, cut each Crescent into 2
• Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
• Place Cresents 3 inches apart on an ungreased cookie sheet.
• Bake at 425 for 12 - 14 minutes until golden brown.
• *filling may be prepared and refrigerated up to 2 days in advance.
• ** Cresents may be baked earlier in the day and then reheated before serving.