Greek Stuffed Meat 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

KITTENCAL'S GREEK SPINACH AND FETA PUFF PASTRY TRIANGLES



Kittencal's Greek Spinach and Feta Puff Pastry Triangles image

I have been making these for years for my get togethers and I sometimes make these using phyllo dough but puff pastry is really just as good and more convenient --- I sometimes add in roasted garlic into the spinach mixture and also a pinch of cayenne pepper for a bit of heat --- these are so good and make wonderful appetizers!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 1h20m

Yield 32 serving(s)

Number Of Ingredients 9

2 frozen puff pastry sheets (from a 17-ounce package)
3 eggs, slightly beaten
1 tablespoon water
3/4-1 cup crumbled feta cheese
1 (10 ounce) package chopped spinach, thawed and well drained (squeeze out any excess moisture with hands)
1 small onion, finely chopped
3 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper (or to taste)
1 pinch cayenne pepper (optional and to taste)

Steps:

  • Thaw the puff pastry at room temperature for 40 minutes.
  • Set oven to 400 degrees F.
  • Lightly grease a baking sheet.
  • In a small cup or bowl whisk together 1 egg with water; set aside.
  • In another bowl mix together 2 eggs, feta cheese, spinach, onion, parsley and black pepper.
  • Unfold the pastry sheets on a lightly floured surface.
  • Roll each sheet into a 12-inch square.
  • Cut each into 16 (3-inch) squares (I use a pizza cutter for this!).
  • Place about 1 tablespoon spinach/cheese mixture in the middle of each square.
  • Brush the edges with egg mixture.
  • Fold squares over the filling to form triangles.
  • Crimp edges to seal.
  • Place on a baking sheet, and brush tops with remaining egg mixture.
  • Bake for about 20 minutes or until golden.
  • Best served warm or at room temperature.

Nutrition Facts : Calories 103.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 20.6, Sodium 91.4, Carbohydrate 7.7, Fiber 0.5, Sugar 0.4, Protein 2.5

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 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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