Greek cheese pastries

Greek cheese pastries

Tiropitakia

By
From
Baking
Makes
72-96
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
2 onions, finely chopped
30g butter
300g feta cheese, crumbled
300g ricotta cheese
2 eggs
1/2 cup finely chopped parsley
salt and freshly ground black pepper
1 teaspoon nutmeg
24 sheets filo pastry
200g butter, melted, extra

Method

  1. Cook the onions gently in the 30 g butter until soft. Transfer to a plate to cool a little.
  2. Preheat the oven to 190°C. Lightly grease baking trays.
  3. Mix the feta and ricotta cheeses. Add the eggs, beat thoroughly and fold in the onions and parsley. Season with salt and pepper to taste and the nutmeg.
  4. Unfold the filo pastry and, leaving it stacked, cut it lengthways in three or four strips, depending on the size you want your triangles to be. Stack the strips between two dry tea towels with a dampened towel on top.
  5. Lay one strip on a work surface. Brush lightly with melted butter, fold lengthways in half and brush again with butter. Place 2 teaspoons of cheese filling on one end of the pastry strip. Fold the corner of pastry over the filling until it meets the folded edge of the pastry to form a triangle.
  6. Continue to fold the pastry over in triangles until you come to the end of the strip. Brush the top with melted butter and place, seam side down, on a a prepared baking tray. Repeat with the remaining filling and pastry.
  7. Bake the pastries for 15–20 minutes or until puffed and golden brown. Serve hot.

Variations

  • Spinach pastries follow the recipe for Greek cheese pastries, but use the filling for Greek spinach pie instead of cheese filling.

Note

  • The pastries can be prepared and frozen unbaked until required. Bake straight from the freezer, allowing 10 minutes extra cooking time.

    The recipe can also be halved.
Tags:
baking
bakery
margaret
fulton
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