Phyllo Dough Recipes | FoodByMaria Recipes

Vegan Appetizers

Phyllo Dough Recipes: Black Bean and Feta Stuffed

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Phyllo dough recipes - black bean and feta stuffed

Prep

20 - 30 minutes

Cook

18 minutes

Yield

16 triangles

If there is one thing I love to always have on hand, it’s phyllo dough. Phyllo is a very thin unleavened dough used for making pastries (both savory and sweet). I have so many great phyllo dough recipes that I love to make because they’re so easy but delicious, so I did not only want to share with you the black bean and feta stuffed recipe at the bottom of this post, but also some of my other fav phyllo dough recipes too!

Phyllo dough recipes - black bean and feta stuffed

Why you’ll love these phyllo dough recipes:

  • Delicious: There are so many great, savory (and sweet) ways to use phyllo. These recipes are simple but delicious
  • Versatile: You can use phyllo for all sorts of things. You’ll see the versatility in some of these great recipes

Phyllo dough recipes to make:

Creamy Lentil Phyllo Dough Crusted Casserole

I used phyllo to top this creamy lentil casserole to add a little crunchy layer on top! It’s so good and comforting.

Greek-Style Vegan Spinach Pie

Similar to spanakopita, this vegan spinach pie uses phyllo and a creamy spinach feeling. These are a great appetizer to whip up!

Baked Brie Rolls

These baked brie rolls with sundried tomatoes take a whole new spin on baked brie that you’re going to love. These are the perfect snack or appy that’ll become your new go-to for potlucks and parties.

Mushroom Pastry Bites

These Creamy Mushroom Pastry Bites are flaky, crispy, and everything you want and need in a quick snack or appetizer recipe. I love to whip these up (in under 30 minutes) for when I’m having people over.

Maria making a phyllo dough recipe

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Phyllo dough recipes - black bean and feta stuffed

Phyllo Dough Recipes – Black Bean and Feta Stuffed

  • Author: Maria Koutsogiannis
  • Prep Time: 20 - 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 16 triangles 1x
  • Category: Mediterranean
  • Method: Combine + Bake
  • Cuisine: Mediterranean-Inspired, Vegetarian
  • Diet: Vegetarian

Description

This phyllo dough recipe is so great and easy. It’s the perfect happy or snack.


Ingredients

Scale

For the Refried Beans,

1 tbsp. olive oil

½ medium white onion, finely chopped

3 garlic cloves

580ml can refried beans

1 ½ tsp. garlic powder

1 ½ tsp. salt

¾ tsp. chili powder

½ tsp. cumin

½ tsp. red chili flakes

3 sprigs green onion, thinly sliced

1 jalapeno, finely chopped

1 cup feta, crumbled

3 tbsp. cilantro, chopped

1 pack phyllo

½ cup butter, melted

¼ cup salsa Verde

¼ cup sour cream

1 lime, cut into wedges


Instructions

The night before making your individual phyllo triangles, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.

In a large pot, heat your olive oil on medium heat for around 30 seconds.

Add the onions and garlic, sautéing until slightly caramelized and fragrant, 2 – 3 minutes.

Next, add the refried beans, and ALL of the spices.

Cook for 5 minutes to allow all of the flavours to combine.

Transfer to a large bowl and cool slightly.

Add the green onion, jalapeno, and feta. Mix until thoroughly combined.

Adjust seasoning to taste and set aside.

Preheat the oven to 400F and prepare 2 baking sheets with parchment paper.

Melt the butter and set aside. Have it ready with a brush to gently coat your phyllo.

It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.

Gently place one sheet or phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.

Coat the whole thing with melted butter, using your brush, then repeat that step with more sheets, 4 layers total.

Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.

Scoop approximately 2-3 tbsp of the black bean filling 1 – 2 cm away from the edge of one strip.

Roll the phyllo dough directly over the filling to fully cover it.

Next, complete a diagonal fold towards one side, to begin a triangle formation.

Continue this type of diagonal fold down the entire strip, making sure to alternate the sides each fold.

Arrange onto the baking tray and lightly brush with the melted butter.

Complete these steps until all of the filling is used.

Bake for 16 – 18 minutes, until golden brown and crisp.

Serve with salsa Verde, sour cream, and fresh lime! ENJOY!!


Notes

Instead of melted butter, feel free to use olive oil! It is a great dairy-free option, and my Greek relatives made phyllo triangles this way too!

Replace the feta cheese with vegan feta! Then be sure to serve with dairy-free sour cream as well!

These phyllo triangles are AMAZING for parties, potlucks, meal preps, and snacks! SHARE the love!!

You can prep these ahead of time and keep in the fridge for 2 – 3 days prior to baking. Keeping it fresh! 

Store the baked phyllo triangles in the fridge for 3 – 4 days or in the freezer for up to 1 month. Enjoy thawed from the fridge or refresh them in the oven.


Nutrition

  • Serving Size: 1
  • Calories: 319
  • Sugar: 2.8g
  • Sodium: 713.6mg
  • Fat: 22g
  • Saturated Fat: 12.8g
  • Unsaturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 23.8g
  • Fiber: 2.1g
  • Protein: 7.9g
  • Cholesterol: 58.5mg

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