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