Greek · Lunch
Greek Cheese Triangles
Oven-baked phyllo triangles filled with feta and ricotta, brushed with olive oil, and crisped until golden. Bright with fresh dill and lemon zest, finished with black pepper, they deliver the tangy, flaky character of the classic Greek snack at reduced fat and calories.
$3
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
332Calories
15.2gProtein
22.4gFat
15.1gCarbs
1.2gSugar
0.8gFiber
987mgSodium
169mgChol
11.8gSat Fat
72mgPotassium
295mgCalcium
0.8mgIron
0.5mcgVitamin B12
2mgVitamin C
Goes well with
Crisp White Wine (Sauvignon Blanc or Pinot Grigio)
local
Greek Coffee (Elliniko)
international
vegetarian
low-calorie
low-carb
low-calorie
Instructions
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Mash feta, ricotta, dill, lemon zest, beaten egg, pepper and salt until combined.
2
Lay one phyllo sheet on a dry surface and brush lightly with half the olive oil. Stack the second sheet on top and brush with remaining oil.
3
Cut the stacked phyllo lengthwise into two long strips. Place filling at the base of each strip and fold corner-over-corner into tight triangles.
4
Arrange triangles seam-side down on the baking sheet. Bake at 400°F for 16–18 minutes until phyllo is golden brown and crisp.
5
Rest the triangles for 5 minutes until the filling firms up and the crust stays crisp.
6
Transfer to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.8 oz140g feta, crumbled
- 1.6 oz46g part-skim ricotta
- 44 sheets phyllo dough (about 1 oz / 28g total)
- 2 tsp2 tsp olive oil, for brushing
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp fresh lemon zest
- 22 small eggs (about 25g)
- 1/4 tsp1/4 tsp black pepper
- 2 pinch2 pinch salt
