Phyllo Triangles Stuffed with Cheese is a fantastic appetizer, party food, or you could just eat it as a snack. I grew up eating this tasty treat just stuffed with cow cheese mixed with eggs, then stuffed in the homemade dough.

Many of you call this one Greek Tiropitas. However, people from the country that I grew up in know it as sirnica, gibanica, burek sa sirom, or pita sa sirom and all that means cheese pie which is savory. I will post a recipe for my tasty cheese pie which is, in my opinion, better than a pizza.

I love phyllo dough. It is so versatile and we can make so many sweet and savory dishes or desserts using these incredible sheets.

What do you make with phyllo dough sheets? Usually, I would make it stuffed with ground beef, also known as Burek or Börek simply because my lovely family requests that one the most.

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That being said, I absolutely love it stuffed with shredded potatoes, which are sauteed with onions and well seasoned prior to stuffing it in the dough.

Oh, my mouth is watering as I was writing this one, which is probably the reason to make it asap.

Anyways, these are phenomenal to pack for school or work lunch. When my kids were actually taking lunches to school I would pack these for them. They are convenient and delicious hot or cold.

Also, if you do not want to bake all these triangles at once just pack in between wax paper or parchment paper and place in an airtight container then freeze.

They freeze beautifully, but I am not sure about cooked pastry. They probably do freeze well too.

You see, in my house, they never last too long so everything is eaten as soon as I serve them on the table. Well, most of the time we eat it for lunch just like this with some protein on the side as well as salad.

I am sure that you would be able to air-fry them too. Nevertheless, I have not tried that one yet, but if you by any chance air-fry them, please let us know. I would love to hear how they turned out.

Another great idea is that you could add sauteed or defrosted pinch in the cheese mixture. Just make sure to squeeze all the moisture out.

I hope you guys like my recipe for Phyllo Triangles Stuffed with Cheese. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

Recipes you might like:

PHYLLO MEAT PIE PASTRY —BUREK

POTATO AND LEEK PHYLLO PASTRY

SMOKED TURKEY AND CHEESE FRIED EGG ROLLS

SMOKED SALMON GOAT CHEESE APPETIZERS

POTATO AND BEEF EVERYTHING BAGEL CROQUETTES

Yield: Serves 4-6

Phyllo Triangles Stuffed with Cheese

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Phyllo Triangles Stuffed with Cheese is an amazing appetizer, party food, or you could just eat it as a snack. Easy, simple, and delicious!

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Ingredients

• 1/2 lb. feta cheese, 1 pound block and you crumble the cheese yourself
• 1 block cream cheese, softened
• 2 tbsp sour cream (optional)
• 3 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1/2 lb. phyllo dough thawed 20-24 sheets
• 1 stick unsalted butter, melted
• 2 tbsp oil

Instructions

1. Mix eggs, and cream cheese with an electric mixer if possible, add ground black pepper then crumbled feta cheese. It is better to get a block of cheese than pre-crumbled, it takes you less than 20 seconds to crumble the cheese yourself, but it makes a huge difference. Trust me!
2. Now take one phyllo dough and unwarp. You will find two in one package. These measurements are or about 24 sheets. Please read the notes.
3. Place all the sheets on the dumbed cotton kitchen towel and cover. It is best if you work on a cutting board or similar.
4. Melt unsalted butter and add two tablespoons of oil, mix well. You can use clarified butter instead. If non is available using only oil will work as well.
5. Take one sheet and butter it completely. Make sure not to press too hard, just brush lightly with your pastry brush or similar, then place another sheet on the top. Run a sharp knife down the sheet lengthwise in half. You will have 2 triangles using two sheets of phyllo dough.
6. Place two tablespoons of cheese mixture at the end of the strip. Fold over the corner to make a triangle. Continue folding from side to side till you get to the end of the strip. Place on a baking sheet. Brush tops with a bit of butter. Repeat the process until you’ve used up all of your fillings. I usually make around 12 to 14 with one half.
7. Preheat oven to 350ºF. Bake for 15-18 minutes or until golden brown. Allow these tringles to cool before serving. I usually serve them with salad.

Notes

• Phyllo, Filo, or Fillo comes in all shapes and sizes but for this recipe, use 1 pound pack of sheets. Athens is the only available brand for me. I get it in Publix or Kroger, freezer section where you find frozen novelties or desserts; ice creams, pies, pie shells, whipped cream in the tub, etc.
• The pack contains two 8-oz bags of (APPROXIMATELY) 20 sheets each measuring 9 x 14-inches.
• My pack came with two like any other pack, HOWEVER, sometimes one pack has more sheets than the other and I was not aware until I started to WRITE this recipe because my facts were not matching. So one-half pack came with 24 sheets which would make 14 triangles. On the pack, it did say approximately 20 in each. The recipe is not off, it just that my box of phyllo was not correct. I just counted the other pack and it got only 18 CT. sheets.
• WITH THAT BEING SAID, FOR THIS CHEESE MIXTURE MEASUREMENT YOU CAN MAKE 12 TO 14 TRIANGLES, DEPENDING HOW MUCH YOU ADD IN. For each triangle, you will need two sheets. I hope that makes sense to you if not just comment below.

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In my opinion, Oven Roasted Pumpkin Seeds are one of the most addictive, but tasty snacks that we could ever munch on.

They are a labor of love, truly. We do need several steps to prep them, a drop of patience and love but they are totally worth it.

I still vividly remember autumn and wintertime in Belgrade. Well, I could not wait until school is finished so I could walk by my favorite street vendor and buy a newspaper cone of pumpkin seeds as well as chestnuts.

It keeps you warm as much as satisfied while you wait until a trolley or a bus gets you. Fun memories!

To move to the present time, pumpkin carving and taking the seeds out has been a family affair. An amazing activity for the kids.

We got these two huge pumpings. I was so happy to see that we had so many seeds. I really love this addictive snack.

What are some of the Fall or Winter activities that you do with your family or just with your kids?

Anyhow, what I wanted to point out that this was the first year that I was soaking seeds. To be frank, they came out much better, so I encourage you to follow the steps that I wrote in my recipe.

I would love to hear how you make pumpkin seeds?

My husband and I can’t stop eating. In the last few days, more than half has been gone. We pulled out 6 cups of seeds. Unbelievable! I am telling you, these pumpkins were amazing.

If you use my recipe to make Oven Roasted Pumpkin Seeds, please tag me on Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance for all your support.

Snack you might like:

• Oven Roasted Chestnuts
• Easy Energy Bars
• Microwave Potato Chips

Yield: Makes 2 cups

Oven Roasted Pumpkin Seeds

Prep Time: 30 minutes

Cook Time: 21 minutes

Soaking Time: 8 hours

Total Time: 8 hours 51 minutes

Easy, tasty and healthy snack idea.

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Ingredients

• 2 cups raw pumpkin seeds
• 1-2 teaspoon salt
• 1 teaspoon dried rosemary
• A drizzle of oil for each batch

Instructions

Clean the seeds

1. Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water.
2. After cleaning, which is the hardest part, soak in 2 cups of cold water. Soak for at least 6 hours. Drain.

Boil the seeds

1. Boil the seeds for 10 minutes in salted water.
2. All you need is 2 cups of water and 2 teaspoon salt.
3. Boiling before roasting is very important because you will cook the seeds so when you roast them they will be cooked through.
4. Drain and leave them in the colander to cool and air dry.

Dry the seeds

1. Do not use paper towels because the seeds will stick. I would recommend a clean cotton towel.
2. Dry well, and then preheat oven to 350F.
   

Season the seeds

I used a drizzle of oil, then a sprinkle of sea salt and rosemary. You may use any other herb.

Roast the seeds

1. Keep seeds in the single layer. I made 3 batches just to keep them in a single layer.
2. Depending on your oven, but do check them at 18 minutes. I take them out at 21 minutes.
3. Set a timer at 10 minutes, and shake your baking sheet. This will prevent seeds from sticking and they will roast beautifully.

Store

Allow the seeds to cool down completely, then store in the ziplock bag.

Notes

• Taking the seeds out of the pumpkin is not included in the prep time.
• Nuts and seeds have enzymes to help prevent them from sprouting prematurely. However, those enzymes can make pumpkin seeds difficult to digest which is why soaking comes in handy. By soaking them in salted water, you are stripping away the enzymes and making the seeds much easier to digest. source: Wellness Mama

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This Toast Pizza Roll makes one amazing party food. It is one extraordinary and easy finger food that most people, especially kids love.

My family loves watching football as well as other sports, so we make a small party with delicious finger foods when we watch it. 

As a result, this pizza was born after I was searching for easy finger foods. I cannot claim full credit for creating this idea, but I used my own method.

In a way brainstormed how I will make this my own. 

We all see recipes all over the web, then there are glossy magazines full of recipes, as well as tv shows. However, I always try to recreate it and make my own version with ingredients that I have in my fridge or pantry. 

With that being said, that’s why I constantly encourage you to use what you have or like. Just with this recipe, I know that many people do not consume pork.

I am one of those people that didn’t grow up with pepperoni. We had other types of hard salami. That’s why I said you can find something else instead to use in this recipe. 

Other Pizza Recipes that you might love HERE

If you make them, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking so I could see your delicious creations.

I am affiliated with Amazon.

I started to add items to my Amazon store of things that I have used in the past. It is a slow process, but it’s fun and interesting.

CLICK HERE TO CHECK IT OUT

Thanks! 

5 from 1 vote

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Toast Pizza Roll

Course Appetizer, Party Food, Snack

Cuisine American, Italian

Keyword pizza, snack, party food

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 4 Servings

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 12 Toast Slices
• 2 tablespoon Unsalted Butter divided
• 1 1/2 Italian Cheese Blend or just mozzarella
• 6-8 Slices Large Pepperoni turkey pepperoni if you prefer
• 6-8 Slices Large Genoa Salami any cold cut salami on hand
• 4-6 Slices Ham smoked chicken if you’re not eating ham
• 1-2 tbsp Marinara Sauce
• 1/2 tablespoon Dried Italian Herb Mix
• 1 teaspoon Garlic Powder not with salt

Instructions

1. Preheat oven to 400F
2. Take the toast out of the bag and place onto a large plastic film (wrap)

3. Melt unsalted butter and brush on about 1 tablespoon of melted butter on all the toasts. Just a few strokes especially around the edges of the toast to connect better. 

4. Connect the toast by placing a 1/4 on the each on each other. As seen on the pic. Take the rolling pin and flatten the toast completely from one end to the other and all sides.
5. Add half of the shredded cheese, then place cold cut salami. You may use one or more, like me. You can even make it without any meat just use more cheese.
6. On the salami evenly spread marinara sauce, then add the rest of the cheese.
7. Using plastic wrap as a guide, roll the toast and wrap the whole toast roll with the plastic film or a wrap.
8. Place the Toast Pizza Roll on the baking sheet. You may line it with parchment pepper or silicon mat for easier cleanup. Take the plastic wrap off.
9. Add Italian herb mix to the melted butter, mix then brush all over the roll. If you need to use more butter, just melt some more.
10. Bake for 18 minutes at 400F, then turn the broiler ON and bake under the broiler until golden brown, less than a minute.

Recipe Notes

Baking time wary on the type of oven you have. Check the roll around 15 minutes of baking just to make sure. You may use any type of salami or cheese. I loved using Italian blend because it got many different types of cheese, however, I made it before with cheddar, and sometimes with mozzarella only.