Greek · Lunch
Greek Cheese Triangles
Golden phyllo triangles stuffed with feta, cottage cheese, ricotta and egg, fried until shattering-crisp. This high-protein version maximizes cultured dairy to deliver over 60g of protein per serving while keeping the tangy, salty Greek flavour and crisp texture of classic tyropita.
$5
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
736Calories
67.1gProtein
55.3gFat
21.2gCarbs
3.1gSugar
5.1gFiber
1956mgSodium
373mgChol
20.4gSat Fat
432mgPotassium
748mgCalcium
3.2mgIron
2.1mcgVitamin B12
4.5mgVitamin C
Goes well with
Greek White Wine (Assyrtiko or Savatiano)
local
Greek Coffee (Ellinikos)
international
vegetarian
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Mash feta, drained cottage cheese and ricotta together with a fork until mostly smooth with small curds remaining, then fold in whisked egg, dill, parsley, pepper and nutmeg.
2
Build
Lay one phyllo sheet on a clean surface, brush lightly with olive oil, stack a second sheet on top and brush again, then cut lengthwise into 2 strips.
3
Stuff
Place a heaped tablespoon of filling at the base of one strip, fold the corner over to form a triangle, continue folding flag-style to the end.
4
Chill
Rest the assembled triangles in the refrigerator for 10 minutes so phyllo firms up.
5
Fry
Heat vegetable oil in a small skillet over medium heat until a phyllo corner sizzles on contact, then fry triangles 2 to 3 minutes per side until deep golden and crisp, working in batches.
6
Plate
Lift triangles onto a paper towel-lined plate, rest 1 minute to drain excess oil, then arrange on a serving plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.2 oz204g feta cheese, crumbled
- 2/3 cup160g full-fat cottage cheese, drained
- 1/2 cup120g ricotta cheese
- 22 large eggs
- 88 sheets phyllo dough (about 2 oz/56g total)
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp28g olive oil, melted, for brushing
- 1/2 cup120ml vegetable oil, for shallow-frying
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
