This is a recipe for small triangular Greek cheese pastries. Savory little snacks!

  • Preparation time: 20 minutes
  • Cook/bake time: 15 minutes
  • Makes about 3 dozen
  • May be frozen uncooked, individually


  • 450 grams (1 lb) phylo dough
  • 225 grams (1/2 lb) butter, melted
  • 500 grams (16 oz) cottage cheese
  • 100 grams (4 oz) cream cheese
  • 350 grams (3/4 lb) feta cheese
  • 3 eggs
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup parsley, finely chopped


  • Cloth, for covering the phylo dough
  • Brush, for melted butter
  • Baking sheet (oven tray)


  • Pre-heat oven to 175 °C (350 °F)
  • Mix the cottage cheese, cream cheese, and feta cheese
  • Beat the eggs and blend into the cheese mix
  • Add the nutmeg, parsley to the cheese mix, and blend
  • Brush a sheet of phylo with melted butter
  • keep unused phylo dough covered with a damp cloth
  • Put an other sheet on top of first, and brush with melted butter
  • Cut into thirds, lengthwise
  • Put a rounded teaspoon of cheese mixture at one end of each strip
  • Fold each strip over into a triangular shape, fold over to the opposite side, etc. until complete strip is rolled up
  • Bake for 15 minutes

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©1987-2016 F. Dörenberg, unless stated otherwise. All rights reserved worldwide. No part of this publication may be used without permission from the author.