Cheese Filo Triangles

    1 hour 30 minutes

    If you have never worked with filo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it.

    14 people made this

    Serves: 16 

    • 1 egg, lightly beaten
    • 1 bunch fresh parsley, minced
    • 2 cloves garlic, minced
    • 3/4 teaspoon chilli flakes
    • 185g smoked Gouda cheese, shredded
    • 185g Emmentaler cheese, finely shredded
    • 12 sheets filo pastry
    • 375g unsalted butter, melted

    Preparation:1hour  ›  Cook:30min  ›  Ready in:1hour30min 

    1. In a medium bowl, whisk together egg, parsley, garlic and chilli flakes. Mix in Gouda and Emmentaler.
    2. One sheet at a time, place filo pastry on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining filo.
    3. Preheat oven to 180 degrees C. Lightly butter a large baking sheet.
    4. Arrange stuffed filo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.

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    Reviews in English (10)


    Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (which can be with cheese, meat, potato, spinach). This is a great meal, especially if you have plain drinking yogurt with it. Yum!  -  13 Dec 2009  (Review from Allrecipes USA and Canada)


    I found these to be an excellent blend of cheeses, and the timings were spot on. I used them as appetisers with a variety of dips, although I can imagine it would be great as part of a light lunch as well!  -  28 Apr 2008  (Review from Allrecipes USA and Canada)


    Amazing, although I'd prefer it with the Feta/Spinach blend. Many Armenians also eat it with plain Spinach, Ground Beef, and in my family:Cream Cheese. It's excellent, although when using the Cream Cheese, you have to add some flour to it to make it more firm, or else the cream cheese becomes too liquidy while baking.  -  14 Apr 2009  (Review from Allrecipes USA and Canada)