Whole Wheat Village-Style Cheese Triangles
Crispy, golden whole wheat filo triangles filled with creamy feta, tangy sun-dried tomatoes, and briny olives.
- Prep20 min
- Cook20 min
- Total40 min
- DifficultyEasy
- Servings12
These rustic cheese pies are made with whole wheat filo dough, giving them a hearty texture and nutty flavor. The filling combines salty feta with chopped olives and sun-dried tomatoes, balanced by creamy yogurt and aromatic herbs.
Perfect as a meze, snack, or light lunch, they bake up beautifully crisp and golden. Serve them warm with fresh herbs for a truly Mediterranean treat.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 400°F (fan-forced).
- In a bowl, combine the finely chopped olives, finely chopped sun-dried tomatoes, strained yogurt, roughly chopped feta, fresh oregano, dried oregano, and pepper. Mix well with a spoon.
- Lay the 3 whole wheat filo sheets on the work surface (keep the remaining sheets covered).
- Using a knife, cut each filo sheet into 4 strips along the longer side.
- Brush each strip lightly with olive oil. Place a heaped tablespoon of filling at one end of each strip, then fold diagonally to form a triangle, continuing to fold until you reach the end of the strip.
- Transfer the cheese triangles to two baking trays lined with parchment paper. Brush the tops with olive oil.
- Bake for 15–20 minutes, swapping the trays halfway through (after about 10 minutes).
- Serve the cheese triangles on a cutting board, garnished with fresh basil, rosemary, and oregano.
💡 Tips
- For extra crunch, sprinkle a little sesame or nigella seeds on top before baking.
- You can prepare the filling a day ahead and keep it refrigerated.
- If you prefer a milder taste, replace half the feta with fresh myzithra or ricotta.
Inspired by a recipe from Άκης Πετρετζίκης