The phyllo dough triangles with feta and zucchini are crunchy and tasty finger foods easy to prepare with just a few ingredients. The indispensable ingredients for making these delicious triangles are just 3: phyllo dough, an ultra-thin and unleavened dough sold in sheets that becomes super crunchy when cooked, feta, a very versatile and tasty Greek cheese, and zucchini which are always great for fillings. Completing the list are a few other ingredients such as garlic, oil, and aromatic herbs of our choice, for example, mint, which pairs perfectly with zucchini, and basil, which has a typically Mediterranean aroma. With few simple steps that you can see in the video and in the step-by-step photos, you will obtain truly enticing and irresistible phyllo triangles that you can bake in the oven, air fryer, or pan.
The process is very simple: first, we cook the zucchini with garlic and oil and once ready, we combine them with the feta and chopped aromatic herbs. This will be the filling for our triangles. We divide the phyllo dough in half if using large sheets and distribute a tablespoon of filling at the base of each sheet. We slightly fold the opposite side of the phyllo inward to not completely cover the filling and then start folding the phyllo dough over itself to form a triangle that we finally close securely to seal the edges. We can then bake the triangles in the oven for 10 minutes at 392°F, in an air fryer for 5 minutes at 356°F, or alternatively fry them in oil in a pan until golden on both sides.
They are perfect as a appetizer, as a main course and for an original aperitif different from the usual. Crunchy on the outside with a soft and tasty filling inside, these phyllo dough triangles are so easy and also fun to make and above all so tasty that you absolutely have to try them! Serve them with your favorite sauce, surely the ideal is a tzatziki sauce with Greek yogurt that you can make at home.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven, Stove, Air Fryer
- Cuisine: Green
- Seasonality: All Seasons
Ingredients to prepare Phyllo Dough Triangles with Feta and Zucchini
- 6 sheets phyllo dough
- 2 zucchini
- 5.3 oz feta
- 1 clove garlic
- basil
- mint
- extra virgin olive oil
- salt
Tools to prepare Phyllo Dough Triangles with Feta and Zucchini
- 1 Cutting Board
- 1 Knife
- Parchment Paper
- 1 Baking Sheet
- 1 Pan
- 1 Oven
Steps to prepare Phyllo Dough Triangles with Feta and Zucchini
Prepare the phyllo dough triangles with feta and zucchini by first cooking the zucchini: wash them, trim the ends, and cut them into cubes.
Cook them in a pan with oil and a chopped garlic clove for about 10-15 minutes. Let them cool slightly once ready.
On a plate, crumble the feta and add the chopped aromatic herbs.
Add the zucchini as well and mix with a fork.
At this point, take the phyllo dough sheets and if they are very large, divide them in half.
Place a spoonful of feta and zucchini filling at the base of a phyllo dough sheet.
Fold the opposite side of the sheet towards the filling, covering it only halfway, then fold the phyllo dough over itself diagonally, starting from the side of the filling until reaching the opposite end. This way, you will get a triangle.
Repeat the same operation with all the phyllo dough sheets; you should end up with 12 triangles.
You can choose to bake them in the oven, air fryer, or pan. For oven baking, place phyllo dough triangles on a baking sheet lined with parchment paper and brush them with olive oil. Bake them at 392°F for 10 minutes. In an air fryer, bake them at 356°F for 5 minutes.
For pan cooking, pour the oil, and when hot, cook the triangles until they are golden brown on both sides.
Serve the phyllo dough triangles with your favorite sauce, for example, with a yogurt sauce or tzatziki sauce.
Simo & Cicci recommend
We recommend consuming these triangles immediately to enjoy them in all their crunchiness. However, if they should remain, you can store them in the fridge for 1 or 2 days. You can also prepare them in advance and store them in the fridge before cooking, or freeze them.
Many recipes suggest brushing each phyllo dough sheet with oil or melted butter as we recommended for spanakopita. This is to make the triangles even crunchier, but we can assure you that even without brushing with oil, you will get very crispy triangles.
FAQ (Questions and Answers)
Where can I find phyllo dough?
Most supermarkets now carry phyllo dough, particularly in the refrigerated section. It is also available in many ethnic stores.
Can I replace the phyllo dough with puff pastry?
Yes, but obviously it won’t be the same recipe and the texture will be different. Additionally, you will need to extend the cooking times because phyllo dough is extremely thin and cooks much faster than puff pastry.
