There’s nothing better than finding a seamless recipe you can make time and time again and never get tired of. For that, these Baked Phyllo Cheese Triangles are a must-try!
With flaky layers of golden phyllo dough and a rich, cheesy filling, they’re the ultimate treat for parties, holiday gatherings, or cozy nights in. Inspired by traditional Greek Tiropita, these crispy triangles bring together the perfect blend of feta, cottage cheese, and sour cream for a flavor that’s both comforting and irresistible. Best of all, they’re baked, so you get all the crispiness without the extra oil.
Tips for Working with Phyllo Dough and Achieving the Perfect Golden Crisp
Phyllo dough is what makes these cheese triangles irresistibly crispy and light, but it can be a bit tricky to work with if you’re new to it. Here are some essential tips to help you get beautifully crisp, golden triangles every time:
- Brush Each Layer Generously: To get that signature golden, flaky crust, brush each layer of phyllo with the mixture of melted butter and vegetable oil. This not only adds flavor but also creates a crispy, separate layer when baked. If you’re looking to lighten up the recipe, use a light olive oil spray, but make sure every sheet is evenly coated.
- Don’t Overfill: Less is more when it comes to filling phyllo triangles. Using too much filling can cause the pastry to tear or become soggy. Stick to about 3-4 tablespoons of filling per triangle to achieve a neat, professional look.
- Sparkling Water Hack: Sprinkling the pastries halfway through baking with mineral water helps with moisture so the pastries are not too dry.
- Bake Until Golden Brown: Once in the oven, keep an eye on them, as phyllo can go from golden to overly dark quickly.
- Serve Fresh: Phyllo pastries are best enjoyed fresh out of the oven for that ideal crispness. If you need to make them ahead of time, prepare them and refrigerate before baking. Bake them fresh just before serving for the best texture.
Whether you’re new to baking with phyllo dough or a seasoned pro, this recipe will guide you through each step to achieve beautifully crisp, buttery layers and a creamy, cheesy interior. Let’s dive in and get baking!
And once you make these easy Cheese Triangles, you’ll be ready to make this next-level Spanikopita, using the same pre-made phyllo and adding a flair with spinach. Also vegetarian friendly!
My preferred parchment paper for no-mess baking can be found here.
Ingredients
- 6 Tbsp (80g) butter (melted)
- 1/3 cup (80ml) vegetable oil
- 1 lb (450g) cottage cheese
- 1 cup (240g) sour cream
- 1/2 cup9100g) feta cheese
- 1 tsp of salt
- 2 eggs
- 1 pack (1 lb) phyllo dough sheets
- 1/2 cup sparkling water (for sprinkling)
Instructions
- Preheat the oven to 420F.
- Mix melted butter with vegetable oil and set aside. This is used for brushing your phyllo sheets.
- Make your cheese filling by mixing 1 lb of cottage cheese with 1 cup of sour cream, 1/2 cup of feta cheese, 1 tsp of salt, and 2 eggs.
- Take 1 phyllo sheet and brush each phyllo sheet with your oil and butter mixture thoroughly. Fold in your sheet twice along the longer end (into a trifold) and brush again. See video for example.
- Place 3-4 tbsp of your cheese mixture at the bottom of the sheet.
- Fold your phyllo dough along the edges to form a triangle.
- Once each triangle is formed, place it on a greased baking pan or lined with parchment paper. Finish making the rest of your triangles.
- Once your pan is ready, brush the tops with the butter mixture.
- Place in the oven to bake. Total bake time is 35-40 minutes; however, 20 minutes into baking, take the pastries out and sprinkle them with sparkling water.
- Return to the oven to bake for 15-20 more minutes.
