Tag: phyllo

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Easy Ground Beef Phyllo Dough Pastry Triangles

Savory Phyllo Meat Triangles — A Recipe from My Grandmother’s Kitchen

This is one of my favorite heirloom recipes—passed down from my grandmother and filled with cherished memories. She would prepare the savory meat filling with love and precision, while I stood beside her, carefully folding the delicate phyllo dough into golden, flaky triangles. We could hardly wait for them to come out of the oven—those first warm bites were a perfect blend of crispy, crunchy layers and rich, seasoned filling.

These triangles make a wonderful appetizer, snack, or part of a mezze-style meal. They freeze well, too, so you can make a batch ahead for a future cozy moment. You can serve them with a side salad, rice, cauliflower rice, or soup.

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Ingredients

  • 1 package phyllo dough 
  • 1 lb. ground beef
  • 1 small onion
  • 2 garlic cloves, minced.
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon of cinnamon (optional)
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/4 cup green olives, finely chopped
  • salt and pepper to taste
  • 1/4 cup olive oil, for brushing phyllo dough
  • 1 tablespoon red wine vinegar
  • 1/4 cup tomato sauce

Method

Cook the Beef Filling:

In a skillet over medium heat, add olive oil and cook the onions until softened. Add the garlic and stir for about 3 minutes. Then add the ground beef until browned. Lower the heat and add the cumin, paprika, cinnamon, salt, and pepper. Stir gently and add red wine vinegar. Mix-in sun-dried tomatoes, olives, and tomato sauce and mix well. Remove from the heat and let it cool down.

*Defrost the Phyllo: You can defrost the phyllo dough overnight in the sealed package in the fridge. *My favorite way to defrost.

Another option: Leave the sealed package at room temperature on the counter for 2 hours. Note: Do not open the package until fully thawed to prevent the sheets from drying out.

Prepare the Phyllo: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the phyllo dough on a cutting board and cut the sheets in half.

Fill and fold: Use three phyllo dough sheets at a time. Place 1–2 tablespoons of the beef mixture at one end of a strip.

Fold into triangles (like folding a flag), continuing until you reach the end. Using a basting brush, seal the ends with a little bit of olive oil. Lay the pastry on the baking sheet.

Repeat using the remaining phyllo dough sheets. Bake for 25 minutes until phyllo dough is golden.

Tip: Do not crowd the baking sheet. I used two baking sheets for this recipe.

Other Options for Fillings:  You can use leaner meat like ground turkey or chicken. Also, this recipe can be made using a vegan ground beef substitute. My favorite brand is Morning Star Farms Grillers Crumbles.

Debra Roinestad
The Comfy Cabin

Ground Beef Phyllo Pastry Triangles

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1 makes about 20 pastry triangles
Course: Appetizer, Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 1 box of phyllo dough (thawed)
  • 1 lb. ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon (optional)
  • ¼ cup sun-dried tomatoes, finely chopped
  • ¼ cup green olives, finely chopped
  • salt and pepper to taste
  • ¼ cup olive oil, for brushing the phyllo dough
  • 1 tablespoon red wine vinegar
  • ¼ cup tomato sauce

Method
 

  1. Cook the Beef Filling:
    In a skillet over medium heat, add olive oil and cook the onions until softened. Add the garlic and stir for about 3 minutes. Then add the ground beef until browned. Lower the heat and add the cumin, paprika, cinnamon, salt, and pepper. Stir gently and add red wine vinegar. Mix in sun-dried tomatoes, olives, and tomato sauce and mix well. Remove from the heat and let it cool down.
  2. *Defrost the Phyllo: You can defrost the phyllo dough overnight in the sealed package in the fridge. *My favorite way to defrost.
    Another option: Leave the sealed package at room temperature on the counter for 1 hour. Note: Do not open the package until fully thawed to prevent the sheets from drying out.
  3. Prepare the Phyllo: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the phyllo dough on a cutting board and cut the sheets in half.
    Fill and fold: Use three phyllo dough sheets at a time. Place 1–2 tablespoons of the beef mixture at one end of a strip.
    Fold into triangles (like folding a flag), continuing until you reach the end. Using a basting brush seal the ends with a little bit of olive oil. Lay the pastry on the baking sheet.
    Repeat using the remaining phyllo dough sheets. Bake for 25 minutes until phyllo dough is golden.
    Tip: Do not crowd the baking sheet. I used two baking sheets for this recipe.
  4. Other Options for Fillings:  You can use leaner meat like ground turkey or chicken. Also, this recipe can be made with vegan ground beef. My favorite brand is Morning Star Farms Grillers Crumbles.