Amaranth And Feta Phyllo Triangles Food

GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)

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.

SPANAKOPITA TRIANGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large saucepan over medium heat.
• Slowly cook and stir onions until softened.
• Mix in spinach, dill and flour.
• Cook approximately 10 minutes, or until most of the moisture has been absorbed.
• Remove from heat.
• Mix in feta cheese, eggs, salt and pepper.
• Lay phyllo dough flat and brush with butter.
• Place a small amount of spinach mixture onto each piece of dough.
• Fold phyllo into triangles around the mixture.
• Brush with butter.
• Place filled phyllo dough triangles on a large baking sheet.
• Bake in the preheated oven 45 minutes to 1 hour, or until golden brown.

TIROPITAS: PHYLLO CHEESE TRIANGLES

Steps:

• Preheat oven to 350 F. Lightly grease 2 large baking sheets.

AMARANTH AND FETA PHYLLO TRIANGLES

Steps:

• 1. Preheat the oven to 350°F.
• 2. In a large skillet, melt the butter. Pour off half of it and set aside. Add the leeks and garlic to the pan and cook over medium heat for 2 minutes. Add the amaranth, red pepper flakes, 2 generous pinches of salt, and 1/4 cup water. Cook over low heat for 3 minutes, or until the liquid has evaporated. Remove from the heat and transfer to a medium bowl. Add the feta and eggs and mix to combine.
• 3. Lay one of the sheets of phyllo dough on a smooth work surface. Cut the sheet in half so it becomes an 8 × 12-inch rectangle. Lightly brush the top surface of the rectangle with the reserved melted butter, then fold it in half so it becomes a double-layered 4 × 12-inch sheet with the buttered parts on the inside. Divide the amaranth into 8 equal portions (about 3 tablespoons each). Place one portion on the bottom left corner of the phyllo, 1 inch from the end. Fold the corner up over the filling into a triangle shape. Press down to seal. Continue to fold up the sheet as you would fold a flag. Press the end to seal. Brush the top of the triangle with melted butter and sprinkle with grated Parmesan, if desired. Transfer to a baking sheet. Repeat with the remaining phyllo sheets.
• 4. Bake for 20 minutes, or until the edges are golden brown. Serve warm or let cool and then freeze. To reheat, defrost on the baking sheet and then bake.

SPINACH FETA TRIANGLES

Steps:

• In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed.

TIROPETAKIA (SPINACH AND FETA FILLED PHYLLO TRIANGLES)

Steps:

• Drain the spinach -- squeeze out all excess liquid.
• Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
• Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
• Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
• Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.