GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)
A delicious traditional Greek Tiropitakia recipe, the perfect little treat for any time of the day! For this Greek feta cheese triangles recipe the feta cheese is crumbled and mixed with two different kind of cheese and then wrapped with phyllo pastry, forming a triangle, brushed with melted butter or olive oil and baked until golden and crispy, to perfection.. Simply delicious!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 piece, Calories 93kcal, Sugar 0.6g, Sodium 226.4mg, Fat 5.7g, SaturatedFat 3g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 5.8g, Fiber 0.2g, Protein 4.5g, Cholesterol 4.5g
GREEK MEAT-FILLED TRIANGLES
A Greek Festival appetizer. Try them for your next party or get-together or with your favorite Greek meal.
Provided by Daily Inspiration S
Categories Meat Appetizers
Time 45m
Number Of Ingredients 8
Steps:
- 1. Saute onion in a little butter until golden. Add the meat and stir until browned . Dilute tomato paste with a little water and add to meat. Add wine, cover and simmer for about 30 minutes, until meat is done and sauce is thick.
- 2. Remove from heat, allow to cool. Once cool, mix in grated cheese, egg, blending well.
- 3. Cut filo into strips of desired width. Brush each strip with melted butter using a pastry brush. Place one heaping teaspoon of filling on end of strip. Turn strip over filling to form a triangle. Continue folding from side to side until end of strip is reached. Continue to make triangles until all filling and strips are used. Place triangles close together, seam side down, on a greased cookie sheet.
- 4. Bake in a preheated 350 degree oven until golden brown. To bake frozen meat filled triangles, place immediately in a preheated 400 degree oven and bake until golden brown.
GREEK SPINACH TRIANGLES
Make and share this Greek Spinach Triangles recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 2h5m
Yield 50 serving(s)
Number Of Ingredients 8
Steps:
- * To cut calories, you can use butter-flavored cooking spray in place of the butter.
- Cook spinach according to directions; drain well.
- Mix spinach, eggs, onion, cream cheese, pepper and feta cheese together.
- Refrigerate mixture at least 1 hour.
- Open package of phyllo pastry; cut a strip 2" wide, cutting through all layers.
- Cover remaining dough with a damp cloth to prevent cracking.
- Separate dough so that you have 2 sheets for each triangle.
- Brush the dough with melted butter.
- Put 1 rounded teaspoon of spinach mixture at the top of the strip.
- Fold pastry over like folding a flag.
- Place on well-buttered baking sheet; brush top with butter.
- Bake at 375 degrees Fahrenheit for 20 minutes.
- Serve warm.
- To freeze the triangles before cooking, butter both sides of triangle and wrap well.
- Bake when needed.
SPANAKOPITA (SPINACH TRIANGLES OR PIE)
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 60 triangles or 1 (9 by 13inch
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
- Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
- Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
- Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)
EASY SPANAKOPITA TRIANGLES (MINI GREEK SPINACH PIES)
These Easy Spanakopita Triangles are traditionally served as a Greek appetizer or snack. Mini spinach pies made with feta cheese, ricotta cheese and spinach leaves wrapped in flaky, buttery phyllo dough.
Provided by Aleka Shunk
Categories Appetizer
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 375° F.
- Saute your chopped onion in a skillet with 2 tbsp of butter for about 10 minutes or until translucent.
- If using fresh spinach, add it to your onions and saute for another 5 minutes or until the leaves are wilted down and water is fully evaporated. Take off heat.
- If using frozen spinach, make sure it is fully thawed. (A microwave can help do this quickly.)*There is a lot of excess water in frozen spinach so make sure to drain it very well. Take a few paper towels or a dish cloth and squeeze out any excess water. You do not want a watery filling!
- Add drained/cooled spinach, ricotta cheese, feta cheese, salt, onions, lemon juice, dill and garlic powder to a medium sized bowl and mix.
- Melt your butter in a saucepan or in a small bowl using your microwave. Scramble your egg in another bowl.
- Pull out your defrosted phyllo dough and lay one sheet down on the table.Make sure to cover your phyllo dough with a slightly damp dishtowel so it does not dry out!
- Carefully brush one sheet of phyllo dough lightly with butter. Add another layer of dough and brush again. You should have two buttered layers.
- Cut your phyllo dough into thirds lengthwise. Add 1½ - 2 tbsp of filling to the bottom of each strip of phyllo dough.
- Begin folding from the bottom up. You will want to maintain a right triangle. Continue folding the triangle upward until you reach the top. (See photos.) You should end up with 24 triangles.Brush your egg wash generously over the top and sides of your triangles and place on a nonstick baking sheet. Repeat until finished. Sprinkle sesame seeds on top if you prefer.°
- Bake in the center of your oven for 12-15 minutes or until your dough turns golden brown.
Nutrition Facts : Calories 72 kcal, Fat 5.1 g, SaturatedFat 3.1 g, Cholesterol 20 mg, Sodium 168 mg, Carbohydrate 4.7 g, Fiber 0.3 g, Protein 2 g, Sugar 0.4 g, ServingSize 1 serving
TIROPITAS: PHYLLO CHEESE TRIANGLES
Steps:
- Preheat oven to 350 F. Lightly grease 2 large baking sheets.
Nutrition Facts : Calories 291 kcal, Carbohydrate 22 g, Cholesterol 80 mg, Fiber 1 g, Protein 9 g, SaturatedFat 11 g, Sodium 487 mg, Sugar 1 g, Fat 18 g, ServingSize 24 pastries, UnsaturatedFat 0 g
GREEK STUFFED MEAT TRIANGLES
Make and share this Greek Stuffed Meat Triangles recipe from Food.com.
Provided by Poppy
Categories < 60 Mins
Time 40m
Yield 35-40 pieces
Number Of Ingredients 14
Steps:
- In saucepan, melt butter over medium heat; add shallots and sauté until soft.
- Add meat; mash with fork until browned.
- Add wine; simmer a few minutes.
- Stir in parsley, mint, dill and tomato sauce; season with salt and pepper and simmer 20 minutes.
- Cool.
- Add cheese and egg.
- If mixture appears too loose, stir in bread crumbs immediately before stuffing.
- Preheat oven to 350°F.
- Remove filo from package, covering with waxed paper and damp towel.
- Take out one sheet at a time, keeping remainder covered.
- Place oblong on flat surface.
- Butter filo, one sheet at a time, using pastry brush.
- Repeat with second sheet.
- Cut sheets into 2-inch wide strips.
- Place 1 teaspoon filling at bottom of strip.
- Starting from bottom, roll up like flag.
- Repeat until all filling is used.
- To bake, place on ungreased baking sheet.
- *Triangles can be kept frozen in a tightly sealed container for up to two months.
- To bake, preheat oven to 350°F.
- Do not thaw; bake for 15 to 20 minutes or until golden.
Nutrition Facts : Calories 138.9, Fat 10.2, SaturatedFat 5.5, Cholesterol 31.4, Sodium 149.1, Carbohydrate 7.6, Fiber 0.3, Sugar 0.2, Protein 3.5
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- To prepare this spanakopita triangles recipe start by making the filling first. Sauté the onions in a large knob of butter or olive oil until soft and turning golden. Add the garlic and cook for a couple of minutes. Add the spinach in batches and cook until wilted.
- Let the mixture cool down for a while and then tip into a bowl, leaving behind any excess liquid from the spinach (you don’t want your spanakopita triangles to become mushy). Mix in the feta cheese, eggs, nutmeg, spring onion and season. At this point you can add some chopped fresh herbs if you like; some fresh dill will surely lift the flavour. This will be the filling of the spanakopita triangles.
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- Preheat oven to 180 ° C / 350 ° F. In a large bowl mix all the ingredients except the filo and 2 tablespoons of the olive oil. Cut the layered filo pastry into long strips about 5 cm wide.
- Lay out one strip of filo at a time on your work surface with one of the narrow ends close to you. Place a tablespoon of filling on the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle.
- Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge - like folding up a flag. Continue turning the triangle over in this manner until you reach the end of the filo.
- Repeat with the remaining filling and filo pastry strips. Place filled filo pastry triangles on a large baking tray and brush with the remaining oil. Bake in the preheated oven until golden brown, around 20 min.
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- Melt the butter and get your pastry ready, keeping unused sheets covered with it's wrapping or under a damp cloth.
- Lay a sheet of pastry on a dry surface, brush lightly with butter and top with another sheet of pastry. Brush this sheet with butter and top with a third sheet of pastry.
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- Thaw the spinach and squeeze most of the moisture out. If using fresh spinach you will need to wilt it in a pan before using and then strain to remove the juices.
- Put the spanakopita triangles onto a lined baking sheet, spaced slightly apart.Bake in a preheated oven until golden brown and transfer to a wire rack to cool. Don’t stack them as the steam with soften the pastry.
25 EASY PHYLLO DOUGH RECIPES - INSANELY GOOD
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- Baklava Rolls. A traditional Greek treat, baklava is a sweet layered cake made from pastry, nuts, and honey. This super-flaky version is delightfully light, but still rich enough to satisfy.
- Bourbon Pecan Sweet Potato Phyllo Casserole. This inventive recipe is a punched-up version of the classic sweet potato casserole. Made with layers of buttery phyllo and topped with crunchy sage pecans, it’s a sweet and savory must-try!
- Spanakopita. It doesn’t get much better than rich, creamy, gooey spanakopita. This vegan treat is a comfort food casserole, made with fresh spinach and cream cheese sandwiched between layers of flaky pastry.
- Tiropita. Calling all cheese lovers! You’ll have to try this tiropita, made with four different types of cheese. Tangy feta, salty parmesan, mild gouda, and creamy ricotta are blended together and crammed between golden sheets of pastry.
- Greek Orange Cake. This juicy orange cake bursts with citrus flavors in every moist mouthful. Zesty, tangy, and sweet, it’s a bright combo of orange syrup and soft, spongy pastry.
- Kunafa. Kunafa is a Middle Eastern dessert made with shredded phyllo and formed into a moist cake. You can stuff your kunafa with almost anything to make it sweet or savory.
- Mini-Apple, Cheddar & Bacon Phyllo Snack Tart. These tiny tarts pack a big punch. Crunchy, sweet, savory, and salty, they’re a gorgeous blend of tastes and textures.
- Zucchini Phyllo Pie. This vegetarian recipe is a great pick for summer. Light and fluffy, it’s full of caramelized zucchini, fresh corn, shallots, and fresh herbs.
- Roasted Winter Vegetable Baklava. Baklava is generally a dessert, but this unique recipe gives it a savory spin. Roasted root veggies and fresh fennel are baked in a walnut phyllo crust.
- Greek Honey Nut Pie. This delicious dessert is very similar to baklava, but with fewer layers. Here, the honey and nut filling is spread thickly between two phyllo dough slices to create a rich pie.
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