Hello fellow foodies,
It’s cheese puff timeee!!! These Greek Triangle Cheese Puffs are a classic, but this time with a twist! And I almost ate them all. I couldn’t get enough of them, so crispy on the outside, with melted cheese on the inside, and dangerously easy to eat.
You’ll find these little tyropitakia, as we call them in Greece, just about everywhere. Now, the twist that I mentioned earlier. It’s all in the cheese filling, of course! There’s the classic feta, but I also added shredded mozzarella and a splash of milk. That’s it, simple. This combination hits that perfect balance between salty and gooey. Gooey thanks to the mozzarella! 🙂 I don’t usually add mozzarella because the traditional recipe sticks to just feta, but this time, I wanted a little bit of this and a little bit of that. And it worked. Ohhhh, wait, there’s also a little nutmeg in this filling.
The funny thing is, every Greek household has its own version. Some add herbs, others add yogurt, and some swear by just feta. I’m a bit of a rebel; I like both feta and mozzarella. It’s the best of both cheese worlds. When they bake, the mozzarella gets all melty while the feta keeps its flavor and gives it a little tangy kick.
Folding the cheese puffs into triangles always starts out neat and ends up with a little chaos. But no worries, no matter how they look, they always taste amazing. Mine sometimes come out a little crooked, but who cares? They still taste so good. 🙂
You can either serve these simply tasty Greek Triangle Cheese Puffs warm right out of the oven orrrr cooled off. Sprinkle some sesame seeds on top to get a little sesame taste.
Have a lovely morning, afternoon, and evening, everyone!
Greek Triangle Cheese Puffs
Equipment
- 1 rasp grater
- 1 grater
- 1 bowl medium-size
- 1 spatula
- 1 spoon
- 1 baking tray lined with parchment paper
- 1 baking brush
- 1 bowl small
Ingredients
- 10 phyllo sheets
- 4 tbsp milk
- ¼ cup olive oil
- ¾ cups feta cheese crumbled
- ¾ cups mozzarella shredded
- ½ tsp nutmeg grate with rasp
- sesame seeds
Instructions
- Preheat the oven to 180℃.
- Make the cheese filling: In a medium-sized bowl, add ¾ cups feta cheese and ¾ cups mozzarella cheese. Use the spatula to mix.
- Spoon in 4 tbsp milk and ½ tsp nutmeg. Mix until the ingredients have combined.
- Cut the phyllo into four equal parts.
- Layer two strips of phyllo on top of each other and drizzle olive oil on top.
- Place one tablespoon of the cheese filling at the bottom of the phyllo sheet and start to fold upwards into a triangle.
- Brush each cheese puff with a little olive oil until it’s coated, this helps them turn golden and crispy.
- Top of with sesame seeds and then pop them into the oven.
- Serve warm.
KALI SAS OREXI!! 🙂
