• Welcome
  • Book
  • Classes
    • Recipes
    • Index
  • Writing
  • Press
  • Shop
  • Contact
Menu

Sonya Michelle Sanford

  • Welcome
  • Book
  • Classes
  • Recipes
    • Recipes
    • Index
  • Writing
  • Press
  • Shop
  • Contact

Feta Phyllo Triangles Drizzled with Honey

February 28, 2023

Tiropitakia, “little cheese pies” in Greek, are feta-filled, phyllo-wrapped bundles. They come in a variety of shapes, and are often formed into triangles. The Greek-speaking Romaniote Jewish community from the Eastern Mediterranean is known for preparing a range of phyllo and cheese-stuffed pastries for holidays and Shabbat. Thankfully, their recipes have been documented in the “Cookbook of the Jews of Greece” by Nicholas Savroulakis, one of my favorite regional Jewish cookbooks.

When they’re formed into triangles, they’re perfect for Purim as they resemble Haman’s triangular hat (or, according to Israelis, his ears) in the same manner as hamantaschen. These feta phyllo bundles benefit from the addition of sweet floral honey, a satisfying contrast to the savory, tangy feta filling, nutty sesame topping and buttery, crackly exterior. 

Feta and Honey Phyllo Triangles
Makes 18 pastries

Ingredients:

  • 8 oz (225 g) feta

  • 1 large egg

  • ¼ cup Greek yogurt or labneh

  • 1 Tbsp chopped fresh mint, plus more for garnish 

  • ½ cup (1 stick) butter, melted or substitute with non-dairy butter or oil

  • 8 oz phyllo, about 18 9x14-inch sheets

  • ¼ cup sesame seeds, or as needed

  • ⅓ cup honey


Directions:

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

  2. In a bowl, combine the feta, egg, yogurt and 1 Tbsp of chopped mint. Set aside your filling.

  3. In a small pot on the stove, or in the microwave, melt the butter.

  4. Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

  5. Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3” wide and 14” long. 

  6. Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

  7. Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

  8. Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

  9. Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving. 

In Holiday, Dinner, Breakfast, Appetizer, Vegetarian Tags Purim, Greek Jews, Feta Triangles, Phyllo Triangles, Feta Phyllo Triangles, Feta Filo Triangles, Feta & Honey Phyllo Triangles, Feta & Honey, Jewish food, Holiday Food, Jewish cooking, Shavuot dish
Comment

Latest

Featured
IMG_3784.jpeg
May 12, 2025
The Secret to Crispy Tofu Every Time + A Sweet & Spicy Gochujang Glaze
May 12, 2025
May 12, 2025
snackingcakeslices copy.jpg
Apr 11, 2025
One-bowl blueberry lemon snacking cake (gluten-free/grain-free)
Apr 11, 2025
Apr 11, 2025
IMG_5075.JPG
Feb 24, 2025
Manti (meat dumplings) in brothy tomato sauce
Feb 24, 2025
Feb 24, 2025
matzoballsontablecloth.jpg
Jan 20, 2025
Golden Chicken Soup with Matzo Balls
Jan 20, 2025
Jan 20, 2025
harissatofuandchickpeas.jpg
Dec 18, 2024
Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini
Dec 18, 2024
Dec 18, 2024
caracaracake.jpg
Dec 4, 2024
Cara Cara Orange Olive Oil Cake
Dec 4, 2024
Dec 4, 2024
IMG_0640.JPG
Nov 6, 2024
Easy Roast Turkey for Thanksgiving
Nov 6, 2024
Nov 6, 2024
IMG_3282.JPG
Sep 19, 2024
Apple and Honey Dumplings
Sep 19, 2024
Sep 19, 2024
IMG_7173.jpeg
Jul 31, 2024
Galette with any kind of fruit
Jul 31, 2024
Jul 31, 2024
IMG_4004.jpeg
May 9, 2024
Cheddar Cheese Coin Crackers
May 9, 2024
May 9, 2024
DSC02602.JPG
May 2, 2024
Asparagus, Gruyere & Swiss Tart
May 2, 2024
May 2, 2024
whitebeansoupwithzhug.JPG
Mar 11, 2024
Yemenite White Bean Soup with Zhoug
Mar 11, 2024
Mar 11, 2024
DSC02301 (1).jpeg
Jan 24, 2024
Celery, kohlrabi, date salad with toasted almond and sesame
Jan 24, 2024
Jan 24, 2024
DSC02138.jpg
Dec 3, 2023
Sweet potato latkes with cranberry salsa
Dec 3, 2023
Dec 3, 2023
kompot_main photo.JPG
Jul 11, 2023
Ukrainian Summer Fruit Kompot
Jul 11, 2023
Jul 11, 2023
cherryvareniki mainphoto.jpg
Jun 15, 2023
Cherry Vareniki
Jun 15, 2023
Jun 15, 2023
tzimmescaketopdown.jpg
Apr 19, 2023
One-Bowl Tzimmes Cake
Apr 19, 2023
Apr 19, 2023
eggplantshawarmawithzhoug.jpg
Mar 19, 2023
Shawarma Eggplant
Mar 19, 2023
Mar 19, 2023

Sign up with your name and email address to join my mailing list.

I respect your privacy.

Thank you!

Privacy Policy can be found here

All photos copyright of Sonya Sanford unless otherwise indicated