Tiropitakia

Tiropitakia

Greek cheese pastries

By
From
Encyclopedia of Food and Cookery
Makes
72

Ingredients

Quantity Ingredient
2 onions, finely chopped
30g butter
500g feta cheese, crumbled
375g ricotta cheese
3 eggs
30g parsley, finely chopped
freshly ground black pepper
1 teaspoon nutmeg
24 sheets filo pastry
350g butter, melted
salt

Method

  1. Cook onions gently in 30 g butter until soft. Turn them onto a plate to cool a little.
  2. Mix feta and ricotta cheeses. Add eggs, beat thoroughly and fold in onions and parsley. Season with salt, pepper and nutmeg.
  3. Unfold filo pastry and, leaving it stacked, cut lengthways in three strips. Stack strips between 2 dry dish towels with a dampened towel on top.
  4. Lay 1 strip on work surface. Brush lightly with melted butter, fold lengthways in half and brush again with butter. Place a teaspoon of cheese filling on one end of pastry strip. Fold corner of pastry over filling until it meets the folded edge of pastry to form a triangle. Continue to fold pastry over in triangles until you come to end of strip.
  5. Brush top with melted butter and place, seam side down, on a lightly greased baking tray. Repeat with remaining filling and pastry. Bake tiropitakia in a preheated moderately hot oven for 15–20 minutes or until puffed and golden-brown. Serve hot.

Note

  • Tiropitakia can be prepared and frozen unbaked until required. Bake straight from the freezer, allowing 10 more minutes’ cooking time.
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