Cheese Filo Triangles

Cheese Filo Triangles
Wonderful, delicious, dry without extra oils, without greasy texture, that alters their taste and appearance. Follow the instructions and you will have the tastiest triangles cheese pies. If you add them to the serving as long as they are lukewarm, with fresh thyme honey, then the flavors take off and the palate tastes a delicious flavor. Their ingredients are simple and very easy to do.
We preferred for filling the fresh Manouri this extraordinary traditional Greek cheese with its origins dating back to ancient times. It belongs to the category of soft whey cheeses and is produced mainly in Central and Western Macedonia, Thessaly and Crete, having been designated by the Greek National Milk Commission as "the most excellent traditional Greek whey cheese".
It is distinguished by its sweet and mild taste, aroma and texture. Manouri, while considered ideal for the preparation of appetizers, is widely used in a variety of hot or cold, sweet or salty, mainly dessert meals.
Here in these triangular pancakes it was perfect with the Fylo pastry sheets remaining firm, enclosing the cheese.
work: 40′ time: 40′ easy:

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Cheese Filo Triangles

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Ingredients (~12 triangles)

  • 3 fylo pastry sheets
  • 200g (7.1oz) manouri or other fresh cheese
  • 1-2 tbsp milk
  • extra virgin olive oil for frying
With a fork, crush the cheese, and if necessary add a couple of tablespoons of milk to homogenize the mixture. Cut -on the long side of the sheet- each sheet in 4 strips. At the edge of each strip we put a tablespoon of the filling and fold into a triangle.
Pour olive oil into the pan just enough to cover its base, no more. Let it cook and fry the cheese pies a few minutes for a few minutes on each side.
We turn them on the other side to turn red. Take them out and place them on kitchen towels to drain the extra oil. We serve them lukewarm, plain or sprinkled with thyme honey.
Cheese Filo Triangles Cheese Filo Triangles

Author Zambia G. Sifaki