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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Banana Nut Oat Muffins are such a great way not only to use up all those ripe bananas but makes such an amazing breakfast as well.

Often times when I cannot sleep I tend to bake. I am not a big baker as you all know if you are following me for a longer period of time, but I do like baking these simple baked goodies.

Bread, rolls and these types of goodies like these muffins are my specialties. Oh, I do enjoy the whole process of bread making.

Anyhow, these muffins are just fantastic on days when you just do not know what to serve your kids and no one is eating those bananas.

I had that exact problem, so this came really handy for two days. Having everyone home is not as easy as it seems even though I love having my kids all in one place.

That being said, this mama does need a break from time to time. So baking is definitely one great escape for me.

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It is just so relaxing and therapeutic. Just like listening to music, which I do when I bake, so it’s really amazing time for me. Don’t you agree?

Well, my kids really like having warm muffins for breakfast or brunch, and I have feeling your family would too.

Plus you can totally make these together especially if you have a younger crew around you.

I remember all the great memories that I created with my children when they were much younger.

To be honest I miss having those moments, even though I love spoiling them often.

Hey, thank you for stopping by my blog. I really hope you guys try these easy and tasty Banana Nut Oat Muffins.

If you do please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much for all your love and support.

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Yield: Makes 12

Banana Nut Oat Muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Banana Nut Oat Muffins are easy and tasty breakfast or brunch idea.

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Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4-5 ripe bananas, mashed
• 1 cup brown sugar
• 2 eggs, beaten
• 1/2 cup unsalted butter, melted
• 1/4 vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats
• 1/2 cup walnuts, chopped

Instructions

1. Preheat oven to 375°F and lightly butter muffin tins. One large muffin tin or two smaller works just fine.
2. In a large bowl, combine the flour, baking soda, and salt. Mix then add rolled oats and chopped or crushed walnuts.
3. Mash bananas with a fork in a small bowl so they still have a bit of texture
4. Add sugar, melted butter, oil, beaten eggs, and vanilla. Mix well scraping down the sides of the bowl once or twice. You can use an electric mixer but it is not neccecery.
5. Mix in the dry ingredients just until incorporated, together with oats and nuts.
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7. Bake, until a toothpick stuck in the center of muffins, comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
8. You can keep them in the fridge after they are completely cooled down. Make sure muffins are in the ziplock bag or container with a lid. Wam them up before serving.

Notes

You can add dried fruit or chocolate chips which is amazing in these muffins.

If you do not have oats that ios completely fine. You do not have to panic because they are great without it as well.

If you do not have walnuts you can use any other nut, roasted and unsalted; pecans, almonds, peanuts, etc. It just a great to have extra crunch.

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Pepperoni and Burrata Pizza with Pesto makes an amazing dinner idea as well as party food. It is simple, tasty and so easy.

Pizza is my life-saviour, literally and figurately. It is such a fantastic, cheap and satisfying way to feed your whole family.

I just love it when nobody complains at the table, and everyone gets a slice of pizza with the toppings that they want.

Usually, I double the amount of dough to make a smaller, maybe 10-inch pizza, with toppings of their choice.

Also, it does not feel bad at all when they praise you with the line “you’re the queen, mom”… Well, I am the queen in my castle anyways.

Jokes to the side, this pizza was amazing. I loved everything about it. Although the next time, I will probably add bacon since I am not the biggest fan of pepperoni.

Don’t get me wrong, I like pepperoni pizza. However, I would rather use thick carved slices of ham or perhaps some sausage, like breakfast sausage on the pizza because it is not as strong as pepperoni.

With that being said, my kids’ love pepperoni. So, I had to add these fun and cute minis. I think they look so beautiful on the pizza. Don’t you think so?

Anyhow, I tried to carefully write a detailed recipe in the recipe card.

If you see any possible mistakes, which unfortunately happens from time to time, do not hesitate to contact me or leave me a comment.

I try my best to read it through a couple of times, but typos do happen.

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I adore Murray’s Burrata. They do not pay me to say that, but I just love the quality of their product.

As I said, you can add whatever you want; with pepperoni or without it, a mixture of provolone and mozzarella cheese or perhaps more meat.

Additionally, basil pesto is such an amazing addition to this pizza. It literally gives you absolutely incredible flavour.

You can and you should personalize your pizza however you want.

Happy Baking!

Hey, if you get inspired and make this tasty Pepperoni and Burrata Pizza with Pesto, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

VEGETABLE HUMMUS PIZZA

Yield: 2 Pizzas

Pepperoni and Burrata Pizza with Pesto

Prep Time: 10 minutes

Cook Time: 20 minutes

Additional Wait Time: 10 hours

Total Time: 10 hours 30 minutes

Pepperoni and Burrata Pizza with Pesto; flavorful and delicious pizza that you will love.

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Ingredients

• 1 cup of warm water (240ml), a splash more if needed
• 1 envelope active dry yeast (1/4 oz/21g)
• 2 teaspoons sugar (8g)
• 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
• 4 cups bread flour (480g), all-purpose works well too
• 3 teaspoons salt (17g)

Pizza Toppings for 1 pizza

• 1/2 pack Mini pepperoni or regular size
• 4 ounces Mozzarella cheese, shredded
• 1 burrata cheese, about 4 ouses (I used Murray's burrata 8 oz container pack)
• 2 to 3 tablespoons basil pesto

Garnish

• Fresh cherry tomatoes split in half
• Fresh basil

Instructions

Pizza Dough Prep:

1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
3. Pour water with yeast and sugar in the flour.
4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
6. Place dough in a lightly greased bowl. Cover with plastic wrap and allow it to rise once. Knead with hand then refrigerate for at least 6 hours to up to 24 hours.
7. Remove dough to counter and punch down into a rough rectangle shape then tightly roll into a log 10 to 12 inches in length. You can use 1 extra-large pizza or two regular size pizzas. If you are making two then separate into two. Measure and cover.
8. Flatten dough into a disk, then shape it into a smooth ball by folding the edges of the round in toward the centre several times and rolling it between your hands on the counter.
9. Cover (each) dough ball with a clean cotton towel and allow to rest for about 30 minutes.

Baking time:

1. Heat oven (pizza stone inside on lower rack) to 450 degrees Fahrenheit or use your regular pizza baking pan, no pan pre-heating required. Give the oven about 20 to heat up.
2. When you’re ready to build the pizzas, sprinkle a couple of teaspoons of flour on a board or your countertop and place the dough right in the middle.
3. Pound the dough into a disk with your hands, then pick it up and pull it through your fingers to create the outer lip.
4. At this point, you need to start stretching the dough. The most-efficient way to do this is to spin the dough so that the weight of the outer lip stretches the dough by moving dough away from a centre with a bit of force.
5. You can also stretch the dough on the board by turning and pulling it, and turning and pulling. Shake the peel from time to time to make sure the dough doesn’t stick.
6. Brush the lip with oil, then dress the pizza with olive oil and tomato sauce.

Topping:

1. Shred your own mozzarella block, and add pepperoni.
2. Stretch pizza over your baking pan or slide OR the hot pizza stone if you are using it.
3. Bake pizza for the first 10 minutes, depending on your oven. If you are baking it on the pizza stone bake for about 7 minutes. Keep an eye on the pizza.
4. Rip apart burrata with your hands, then pull the pizza out for a few seconds.
5. Evenly add burrata all over the pizza, then add a few tablespoons of basil pesto. You can add more or less just spread a bit everywhere.
6. Place pizza back in the oven and bake for an additional 3 to 4 minutes or until the cheese is bubbly. We should not add burrata right away on the pizza because it will produce too much moisture while baking so we going to add on the end.
7. Slide pizza your cutting board. Let it rest for a couple of minutes before slicing with a pizza cutter.
8. While the pizza is cooling, slice cheery tomatoes and add on the pizza just before serving with a drizzle of olive oil and some fresh basil if desired.

Notes

I really love this combination, however, you can always costume make and build your pizza with toppings that you like.

When you know how to make this classic easy dough, then you really make anything with it such as pizza rolls, stromboli, calzoni, etc.

You can use store-bought pizza dough which is located usually in the DELI section of your grocery store. It is sold by the pound and you can make 1 pizza.

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