Feta phyllo triangles with honey and sesame seeds

By Christine Cushing
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  • 90 grams feta cheese, crumbled (1/3 cup)
  • 90 grams drained ricotta cheese (1/3 cup )
  • 2 eggs, beaten
  • Salt and cracked black pepper
  • 1/4 cup freshly chopped mint (50 milliliters)
  • 1/4 cup extra virgin olive oil (60 milliliters)
  • 6 sheets phyllo pastry
  • White and black sesame seeds for garnish
  • 2 tablespoons honey (25 milliliters) , optional for garnish


  1. In medium bowl, combine the feta and ricotta with the eggs and mint. Season with freshly cracked black pepper and stir well to blend. Chill until ready to use. 
  2. Cut each sheet of phyllo into five equal strips. Work with one pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush strip with olive oil and cover with a second strip and butter again. Lay strip down vertically in front of you.
  3. Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil. Sprinkle with sesame seeds, if desired. 
  4. Place triangles on a baking sheet and bake at 375 F in middle rack of oven for about 15 -18 minutes or until golden and crisp. 
  5. Drizzle with honey when warm and serve immediately.


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