Garlic & Cheese Betzels (Triangles)

These Garlic & Cheese Betzels are a delightful Greek-inspired appetizer that combines the flaky texture of phyllo dough with a rich, savory filling. The mixture features hard-boiled eggs mashed with pungent minced garlic, fresh parsley, mint, and briny green olives, all bound together with creamy Gruyere cheese. The result is a perfect balance of textures and flavors in every bite. Ideal for parties, potlucks, or as an elegant starter before a main course, these triangles are simple to assemble yet impressive in presentation. They pair beautifully with a glass of wine or a lemon wedge for a bright finish.

Cooking Method: Frying

Cuisine: Greek

Courses: Appetisers

Difficulty: Advanced

Servings: 32

Calories: 321.4

Dietary: Gluten-free, Vegetarian

Description

These Garlic & Cheese Betzels are a delightful Greek-inspired appetizer that combines the flaky texture of phyllo dough with a rich, savory filling. The mixture features hard-boiled eggs mashed with pungent minced garlic, fresh parsley, mint, and briny green olives, all bound together with creamy Gruyere cheese. The result is a perfect balance of textures and flavors in every bite. Ideal for parties, potlucks, or as an elegant starter before a main course, these triangles are simple to assemble yet impressive in presentation. They pair beautifully with a glass of wine or a lemon wedge for a bright finish.

Ingredients

6 large eggs, hard-boiled, peeled and coarsely mashed
1 cups Gruyere cheese, freshly grated
10 cloves garlic, minced
1/4 cups fresh flat-leaf parsley, minced
5 leaves fresh mint, minced
1 teaspoons salt, or to taste
1/2 teaspoons freshly ground black pepper
2 teaspoons sweet paprika
1 large egg, lightly beaten
8 sheets phyllo dough, thawed
2 cups vegetable oil, for frying

Directions

1
Place 6 eggs in a medium saucepan, cover with water, and bring to a low boil.
2
Cook eggs for 12 to 15 minutes, then drain and let cool completely.
3
Peel the cooled eggs and place them in a medium bowl.
4
Mash the eggs coarsely with a fork.
5
Mix in the grated Gruyere cheese, minced garlic, parsley, mint, minced olives, salt, pepper, paprika, and the 1 lightly beaten egg until well combined.
6
Cover a working surface with a damp towel and carefully unwrap the phyllo dough, placing it on the towel.
7
With the long edge of the phyllo facing you, use a sharp knife to cut the stacked sheets vertically into strips.
8
Cut each strip horizontally to create small squares or rectangles suitable for filling.
9
Place a small spoonful of the egg mixture onto one corner of each phyllo square.
10
Fold the phyllo over the filling to form a triangle, pressing edges gently to seal.
11
Heat vegetable oil in a deep skillet over medium heat to 350F (175C).
12
Fry the triangles in batches until golden brown and crispy, about 2-3 minutes per side.
13
Remove from oil and drain on paper towels.
14
Serve warm with lemon wedges on the side.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 321.4kcal

% Daily Value *
Total Fat 28.6g44%
Saturated Fat 15.1g76%
Cholesterol 331.9mg111%
Sodium 285.6mg12%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.0g0%
Sugars 1.9g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep unused phyllo dough covered with a damp towel at all times to prevent drying out.

You can bake these triangles at 375F (190C) for 15-20 minutes instead of frying for a lighter option. Brush with melted butter before baking.

For storage, allow betzels to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness.

Adjust the amount of garlic and olives based on your preference for intensity of flavor.

Keywords: appetizer, betzels, cheese, egg, frying, garlic, greek, gruyere, olive, phyllo, snack, triangle, vegetarian, party, starter, herbs, parsley, mint

Read it online: https://www.chefs-mate.com/recipe/garlic-cheese-betzels-triangles/