Description
Roasted Red Pepper and Feta Triangles are crispy, flaky phyllo pastries filled with a savory blend of roasted red peppers, creamy feta cheese, fresh herbs, and garlic. These Mediterranean-inspired appetizers are perfect for parties, holiday gatherings, brunches, or as a delicious snack that pairs wonderfully with wine or a fresh salad.
Ingredients
Phyllo Pastry
- 8 sheets phyllo pastry, thawed
- ½ cup unsalted butter, melted (or olive oil for brushing)
- Sesame seeds, for garnish (optional)
Filling
- 2 large roasted red peppers, finely chopped and well drained
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 2 green onions, finely sliced
- 2 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 clove garlic, minced
- ¼ tsp black pepper
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the filling: In a medium bowl, combine the finely chopped roasted red peppers, crumbled feta cheese, softened cream cheese, sliced green onions, chopped fresh parsley, dried oregano, minced garlic, and black pepper. Mix thoroughly until well combined to create a smooth, flavorful filling.
- Prepare the phyllo layers: Lay one sheet of phyllo pastry on a clean work surface and lightly brush it with melted butter. Layer another sheet on top and brush again with butter to keep the layers moist and crisp when baked.
- Cut the phyllo: Cut the double-layered phyllo lengthwise into three equal strips, which will be used to form the triangles.
- Add the filling: Place about 1 tablespoon of the prepared filling at the bottom of each phyllo strip to ensure each triangle is generously filled.
- Form the triangles: Fold one corner of each strip over the filling to form a triangle shape, then continue folding the strip over itself like folding a flag until the entire strip is enclosed, creating the traditional triangular shapes.
- Arrange on baking sheet: Place each filled triangle seam-side down on the prepared baking sheet to prevent them from unfolding during baking.
- Brush and garnish: Brush the tops of the triangles with additional melted butter for a golden finish, and sprinkle with sesame seeds if desired for added texture and flavor.
- Bake: Bake in the preheated oven for 18–22 minutes, or until the triangles turn golden brown and develop a crisp, flaky texture.
- Cool and serve: Remove from the oven and let the triangles cool for about 5 minutes before serving to allow the filling to set slightly and enhance flavors.
Notes
- Keep unused phyllo pastry covered with a damp towel to prevent it from drying out and becoming brittle.
- Drain the roasted red peppers thoroughly to avoid soggy pastries and maintain crispness.
- Freeze unbaked triangles for up to 2 months and bake directly from frozen, adding an extra 3–5 minutes to the baking time.
- Fresh dill or basil can be used instead of parsley to vary the flavor profile.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
