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Sweet Cheese Phyllo Triangles Drizzled with Honey

ByElena Paravantes, MS, RD

honey cheese phyllo trianglesAs you may have noticed, I love cheese. Apart from feta which is pretty intense, there are also several Greek soft mild cheeses that are great in desserts. These little triangles combine crispy and sweet with a bit of savory. These are when you want something sweet but not too sweet and they are very easy to make.

Anthotiro is a fresh Greek cheese that can be used in both sweet and savory recipes. It is fairly lower in fat and salt so it works well in a variety of recipes. I’ve used it to make a healthier and lighter cheesecake, but I often use it in the place of feta cheese in a Greek salad, or when I want a milder cheese to lower the salt content like these low sodium cheese pies.

For this recipe you use phyllo as your “dough”. There is no butter in them, just a bit of olive oil is brushed on the phyllo. You can use ricotta cheese if you are unable to find anthotiro, although anthotiro is a bit lower in fat.

You can freeze them and warm them up when needed. Drizzle honey right before serving.

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Sweet Cheese Greek Phyllo Triangles Drizzled with Honey

Prep Time: 25 minutes
Cook Time: 20 minutes
Crispy Phyllo triangles stuffed with soft cheese slightly sweetened and drizzled with honey.
Course: Dessert
Cuisine: Greek, Mediterranean
Servings: 24 triangles
Author: Elena Paravantes, MS, RD
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Ingredients

  • ¼ cup brown sugar
  • 10 ounces anthotiro or ricotta
  • 1 heaping tablespoon honey
  • 1 small egg
  • 1/2 teaspoon cinnamon
  • Olive oil for brushing
  • 6 phyllo sheets

Instructions

  • Preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius)
  • In a bowl mix and knead the brown sugar, cheese and honey.
  • In a small bowl whip the egg with the cinnamon and add that to the cheese mixture
  • Spread out one phyllo sheet, brush with olive oil and cut lengthwise (the lond side) in 4 strips.
  • Place a heaping teaspoon of the cheese mixture on the top corner and fold in small triangles
  • Repeat for the 5 more phyllo sheets, until you have 24 triangles
  • Place on the pan and bake for about 20 minutes until golden.
  • Remove from oven, drizzle with honey and serve.
Photo by Elena Paravantes

Elena Paravantes, MS, RDN is a Registered Dietitian Nutritionist by the U.S. Commission on Dietetic Registration (CDR). She is an expert on the Mediterranean Diet. She has been active as a clinician, consultant, author and lecturer for 20 years, both in the U.S. and Greece. An expert on the Greek Mediterranean Diet, her interviews and articles have been published in many publications including CNN, U.S. News and World Report, Prevention, NPR, and Shape. Elena has collaborated with a number of organizations including Loyola University, Yale University, University of Missouri, Louisiana State University, and the American College of Greece. Elena earned her Bachelor of Science in Human Nutrition and Dietetics and her Bachelor of Liberal Arts and Sciences in Psychology from the University of Illinois at Chicago. She holds has a Master’s Degree of Science in Health Management.

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2 Comments

  1. Can you serve these cold or at room temperature? I’m considering making them for a party I’ll be attending, but don’t know if I’ll be able to reheat them onsite. Thank you!

    Reply