Phyllo Dough Recipes - Black Bean and Feta Stuffed
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
2 hrs 6 mins
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Cook Time
6 mins
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Total Time
48 mins
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Servings
16 triangles
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Calories
319 kcal
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Course
Others
-
Cuisine
Mediterranean
Phyllo Dough Recipes - Black Bean and Feta Stuffed
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This phyllo dough recipe is so great and easy. It's the perfect happy or snack.
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Ingredients
For the Refried Beans,
- 1 tbsp. olive oil
- ½ medium white onion finely chopped
- 3 garlic cloves
- 580 ml can refried beans
- 1 ½ tsp. garlic powder
- 1 ½ tsp. salt
- ¾ tsp. chili powder
- ½ tsp. cumin
- ½ tsp. red chili flakes
For the Phyllo Triangles,
- 3 sprigs green onion thinly sliced
- 1 Jalapeño 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
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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 Information
Show Details
Serving
1
Calories
319kcal
(16%)
Carbohydrates
23.8g
(8%)
Protein
7.9g
(16%)
Fat
22g
(34%)
Saturated Fat
12.8g
(64%)
Polyunsaturated Fat
1.3g
Cholesterol
58.5mg
(20%)
Sodium
713.6mg
(30%)
Fiber
2.1g
(8%)
Sugar
2.8g
(6%)
Nutrition Facts
Serving: 16triangles
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 319kcal | 16% |
| Carbohydrates | 23.8g | 8% |
| Protein | 7.9g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 12.8g | 64% |
| Polyunsaturated Fat | 1.3g | 8% |
| Cholesterol | 58.5mg | 20% |
| Sodium | 713.6mg | 30% |
| Fiber | 2.1g | 8% |
| Sugar | 2.8g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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