SRC Reveal: Greek Phyllo Triangles with Cheese and Potatoes
It's that time of the month again when I get to highlight another blog and a recipe from their collection. Yep, Secret Recipe Club time. I have thoroughly enjoyed being a part of this club. I have loved the recipes and blogs I've discovered. I wish I could spend hours and hours perusing everyones blogs.
This month I was assigned the blog Simply.Food, by Nayna (I love her name). She lives in the UK (I was born there..military brat) and has a large passion for cooking and crockery, food props and tea towels. Check out her About Me page to learn more about this beautiful lady.
I had saved a few recipes to try but settled on her recipe for Greek Phyllo Triangles with Cheese and Potatoes. It looked somewhat challenging and we love cheese and potatoes so it seemed like a winner. I have had a crazy few weeks and so yesterday was the day I was going to make these. Hubby invited a friend over for dinner so I thought "well, I'll just make more and he can be the guinea pig".
I pulled out my "pastry", and after reading the recipe further, I looked at the box and realized I purchased the wrong thing. I purchased Puff Pastry instead of Phyllo! Aargh! So I dashed down to Walmart, they didn't have any...SAY WHAT! So off to Safeway I went, and phew, they had it. Good thing my small town has a few options. But then the box said it needed 5 hours to thaw. I think I only had less than 2 hours. I took a risk and tried something. I warmed my oven up and then turned it off. I wrapped the package in a towel and set it inside. It didn't take that long and phew it worked. A few of the sheets were stiff and broke but for the most part they worked. I have never worked with phyllo dough so I was very nervous. The other thing that happened is I read the oven temperature wrong. I saw 180 and for whatever reason, stopped at that...I think I baked them like that for a good 20 minutes before I realized what I did. I was a wee bit stressed because we were having company, but it all worked out and they turned out great. I felt like they were a bit dry, but the flavor was amazing!
I cut the phyllo down the middle but it seemed too big, so I cut each half another 1/2" or so smaller. Maybe I did it wrong originally, I don't know. But the end result was a light flaky side dish. I had leftover potato so I added milk and created a fancy mashed potato which my hubby really liked.
2 large potatoes, boiled
3 oz. feta cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
1/2 tsp. paprika
6 sheets phyllo pastry
1 Tbs. lemon juice
1 small onion finely diced
1 clove garlic finely chopped
1 Tbs. finely chopped sun-dried tomato
1 Tbs. olive oil
1 Tbs. olive oil to brush on triangle
1. In a bowl, add the potatoes, and mash with a potato masher. or mixer.
2. Add salt, pepper, paprika, nutmeg, chopped sundried potatoes and feta cheese.
3. In a small skillet add 1 Tbs. olive oil and add onion and garlic, saute until translucent. Once onions are soft, remove from pan and let cool.
4. Add the lemon juice and onions to the potatoes and mix ingredients well.
5. Preheat oven to 375.
6. Oil a cookie sheet and set aside.
7. Unroll phyllo sheets and place on a flat surface. Cut in two lengthwise.
8. To fold the triangles take one length of of phyllo and place it lengthwise in front of you.
9. Place a spoonful of potato at the bottom corner of one piece. I used a cookie scoop. I wasn't real clear on what size "spoon size" so eyeballed it.
10. Fold that corner over to the other side to form a triangle, making sure all filling is encased. Continue folding the triangle from left to right until you have a completely encased phyllo triangle. Repeat with remaining sheets. Here is a video tutorial she shared on her page.
11. Place on baking sheet seam side down. Brush with olive oil.
12. Bake for 25-30 minutes or until pastry is golden brown.
13. Remove from oven and serve hot. She suggested serving with a minty yogurt dip, but we just used sour cream.
With Joy UNquenchable,