Greek salad with phyllo triangles and tzatziki

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

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Greek salad with phyllo triangles and tzatziki

Serves: 4
Cooking Time: 25 mins


  • 3 phyllo pastry sheets, cut into 5cm strips
  • 45ml (3 tbsp) butter, melted
  • 125ml (½ cup) feta, crumbled
  • 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
  • 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



Preheat the oven to 220°C.


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.


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.


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


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


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


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

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