Tiropetes

Tiropetes

By
From
Margaret Fulton Favourites
Makes
48
Photographer
Tanya Zouev and Armelle Habib

There was a time when we would have to travel miles to sample these delicious pastries. The skill and mystery of the fine, paper-like sheets we came to know as filo were beyond our conception. It was a great day when someone started making filo and taking it to a Greek pastry shop in our city. Soon the orders rolled in and filo could be found in the suburbs and then a big company took over making it and you could buy filo, fresh or frozen, as far away as Darwin. Then we could make own our tiropetes, as well as other pastry treats. Tiropetes are great for party nibbles; people love a crisp savoury nibble with a drink!

Ingredients

Quantity Ingredient
1 bunch english spinach
4 onions, finely diced
60g butter
5 eggs, beaten
4-5 finely sliced spring onions, including a little of the green
250g feta cheese, chopped
1 teaspoon ground nutmeg
1 cup finely chopped flat-leaf parsley
salt and freshly ground black pepper
250g filo pastry
150g unsalted butter, melted

Method

  1. Wash the spinach thoroughly and steam for about 5 minutes until tender. Drain well, cool and squeeze to remove any excess moisture. Chop fairly finely. Fry the onions gently in the butter until golden brown. In a bowl, combine the eggs, spring onions, cheese, nutmeg and parsley. Add the onions and spinach, and season with salt and pepper to taste. Leave the mixture to cool.
  2. Lay the filo flat on a dry tea towel and cover with a second dry towel, then a damp tea towel so the pastry will not dry out. Preheat the oven to 190°C.
  3. Lay one sheet of filo flat with the short end towards you and brush gently with the melted butter. Place another sheet on top of the first and brush again. Cut the double sheet lengthwise into 4 strips, each about 4 cm wide, depending on the size of the sheets. Place a tablespoon of the filling on a pastry strip at the end closest to you and fold the corner over it to make a triangle. Continue to fold the pastry strip up and over, in triangles, until you come to the top end of the pastry strip. Brush the top with more melted butter. Place on an ungreased baking tray and repeat with remaining pastry and filling. Bake in the preheated oven for 45 minutes, or until puffed and golden brown.

Note

  • Tiropetes can be assembled in advance, frozen, and baked when required.
Tags:
Margaret
Fulton
Favourites
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again