Greek Meat Filled Triangles Recipes

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GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)



Greek Feta Cheese Triangles Recipe (Tiropitakia) image

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

8 sheets of phyllo pastry
170g feta cheese, crumbled (6 oz.)
50g Gouda cheese, grated (2 oz.)
50g Parmesan, or regato or Kefalograviera (2 oz.)
1 egg, beaten
a splash of milk
2 tbsp full fat strained yoghurt
fresh mint or dill, chopped (optional)
olive oil or melted butter
freshly ground pepper

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



Greek Meat-Filled Triangles image

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

1 lb ground lamb (can sub ground beef)
1 large onion, chopped
2 Tbsp tomato paste
1/2 c dry red wine
1/2 c grated kefalotiri cheese (or romano)
1 egg
1/2 lb butter, melted
1 lb filo pastry

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



Greek Spinach Triangles image

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

20 ounces frozen spinach, chopped
2 eggs, beaten
1 onion, finely chopped
8 ounces cream cheese, cut in chunks
1/4 teaspoon pepper
1/2 lb feta cheese
1 cup butter or 1 cup margarine
1 (16 ounce) package phyllo pastry

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)



Spanakopita (Spinach Triangles or Pie) image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 60 triangles or 1 (9 by 13inch

Number Of Ingredients 9

1/3 cup olive oil
2 pounds spinach, washed and drained
1 bunch scallions, white and green parts, chopped
1/4 cup finely chopped parsley
Salt and freshly ground black pepper
1/2 pound feta cheese, crumbled
1 to 2 eggs, lightly beaten
1 cup (2 sticks) unsalted butter, melted
1 pound filo pastry sheets

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)



Easy Spanakopita Triangles (Mini Greek Spinach Pies) image

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

½ cup salted butter
⅔ cup onions, large dice
3 oz. fresh spinach leaves (about 3 cups fresh) ((2 ½ oz. frozen spinach))
1 8 oz. roll phyllo dough (you need 16 sheets)
6 oz. feta cheese, crumbled
⅓ cup ricotta cheese
1 egg yolk
½ tbsp freshly squeeze lemon juice
1 tsp freshly chopped dill
¼ tsp garlic powder
½ tsp salt
Sesame Seeds *Optional

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



Tiropitas: Phyllo Cheese Triangles image

Tiropitas are delicious packets of crisp phyllo pastry wrapped around a savory cheese filling. Enjoy this Greek classic at your next gathering.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish

Time 1h5m

Number Of Ingredients 8

8 ounces feta cheese
2 ounces cream cheese, softened
1 ounce crumbled blue cheese, optional
8 ounces ricotta cheese
3 tablespoons grated Parmesan cheese
2 large eggs, lightly beaten
1 pound phyllo pastry sheets
1/2 cup melted butter

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



Greek Stuffed Meat Triangles image

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

3 tablespoons butter or 3 tablespoons margarine
2 shallots or 2 green onions, minced
1 lb lean ground lamb or 1 lb beef
1/2 cup dry white wine
3 sprigs fresh parsley, chopped
1 tablespoon of fresh mint, chopped
1 tablespoon fresh dill, chopped
1/2 cup tomato sauce
salt & freshly ground black pepper, to taste
1/2 cup grated kefalotyri or 1/2 cup parmesan cheese
1 egg, lightly beaten
1 tablespoon breadcrumbs, if needed
1 lb phyllo pastry, defrosted
1 cup butter or 1 cup margarine, melted

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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