Cooking with Toti
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Bulgarian Crispy Feta Cheese Triangles
Easy, crispy, and sooo good — buttery phyllo folded around creamy feta.
Serves
About 12 triangles
Time
30 min
Crispy phyllo triangles filled with a soft, creamy feta mixture and baked until golden. Folded flag-style like the Bulgarian banichki Toti grew up with — perfect with a bowl of cold yogurt for dipping.
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
Lay one sheet of phyllo dough and brush with melted butter. Place a second sheet on top and brush again with butter.
- 3
Cut into strips from the shorter side.
- 4
In a bowl, mash and mix the feta cheese, egg, and 1 Tbsp yogurt. Mix well, but don't make it too runny.
- 5
Place a small amount of filling at the end of each strip.
- 6
Fold into triangles, like a flag, until you reach the end of the strip.
- 7
Place on a baking tray and brush the tops with more melted butter.
- 8
Bake for about 15 minutes, or until golden and crispy.
Toti’s Tips
- ✓Feta is already salty — no need to add extra salt.
- ✓Don't overfill — they may open while baking.
- ✓Keep phyllo covered with a damp towel so it doesn't dry out while you work.
- ✓Serve warm with a bowl of cold yogurt for dipping.
More photos
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