Greek salad with phyllo triangles and tzatziki

July 13, 2014 (Last Updated: January 11, 2019)

TO DRINK: A dry white with subtle flavours – like Pinot Grigio – suits light, Mediterranean flavours

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Greek salad with phyllo triangles and tzatziki

Serves: 4
Cooking Time: 25 mins

Ingredients

  • FETA TRIANGLES
  • 3 phyllo pastry sheets, cut into 5cm strips
  • 45ml (3 tbsp) butter, melted
  • 125ml (½ cup) feta, crumbled
  • TZATZIKI
  • 250ml (1 cup) Greek yoghurt
  • 1 cucumber, peeled, seeded and grated
  • zest of 1 lemon
  • 5ml (1 tsp) garlic, finely chopped
  • 5ml (1 tsp) ground cumin
  • salt and freshly ground black pepper, to taste
  • DRESSING
  • 15ml (1 tbsp) oregano, finely chopped
  • 30ml (2 tbsp) lemon juice
  • 15ml (1 tbsp) whole-grain mustard
  • 5ml (1 tsp) garlic, finely chopped
  • 60ml (¼ cup) olive oil
  • 4 tomatoes, cut into wedges
  • 125ml (½ cup) black olives
  • 2 small cucumbers, halved, seeded and sliced
  • 2 red onions, cut into wedges
  • 200g grilled lamb, sliced

Instructions

1

Preheat the oven to 220°C.

2

For the triangles, brush a strip of phyllo pastry with butter. Place 10ml (2 tsp) of feta at the bottom of the strip and fold the pastry end over to form a triangle. Continue to fold the triangle over on itself until the end of the strip.

3

Place on a prepared baking tray. Brush the top of each triangle with butter. Repeat with the remaining pastry. Bake until golden, about 15 minutes.

4

For the tzatziki, combine the yoghurt, cucumber, lemon zest, garlic and cumin in a bowl, and season.

5

For the dressing, combine the oregano, lemon juice, whole-grain mustard, garlic and olive oil, and mix well.

6

Combine the tomatoes, olives, cucumber, red onion and lamb.

7

Place the salad on a serving dish, drizzle with dressing and serve with the tzatziki and feta triangles.

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July 13, 2014 (Last Updated: January 11, 2019) By
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