Phyllo triangle pies with feta cheese, fresh oregano, roasted red peppers and Greek yoghurt filling

We love savoury pies in our family in every possible size and little "tyropitakia" like these here are one of our favourite treats! Simple Greek ingredients are used for this recipe and the taste is sooo good! They can be served as a snack, at a party, in a picnic, as a first dish, even for breakfast!

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 20 pieces)

For the triangles:
5 sheets of phyllo dough

olive oil for brushing

For the filling:

2 Florina red peppers from a jar, well rinsed (or regular roasted peppers)

100-120 gr. of Feta cheese, crumbled

50 gr. of Greek yoghurt

1 small yellow onion, finely grated

4 tbsp of olive oil

2 cloves of garlic, minced

a few leaves of fresh oregano, chopped

corn oil for frying

Method:

Put all the filling ingredients into a blender and whiz until a well blended and rather solid mixture is formed. Transfer in a bowl and leave aside.

Have the phyllo sheets one on top of the other. Using a sharp knife cut into 4 equal long strips.

Get one strip and brush with oil. Place a small spoonful of the filling 1 cm from the bottom end of the phyllo strip. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles (like folding up a flag). Continue until all the ingredients are used.

Transfer the pies on a baking tray, cover with cling film and leave in the fridge for 15 minutes.

Warm plenty of corn oil in a frying pan on medium heat and fry the pies for 5 minutes until they are crispy and golden. Transfer with a slotted spoon on kitchen paper to drain the excess oil. *** Alternatively bake the triangles in preheated oven on 180°C for about 15-20 minutes.

Serve the pies while they are still warm but also at room temperature they are just as good.

Note:
Instead of red peppers,you can use grated courgettes or aubergine and instead of feta you can use grated haloumi cheese