Tiropetes

Tiropetes

By
From
The Margaret Fulton Cookbook
Makes
36
Photographer
Geoff Lung

These savoury pastries from Greece and the Middle East are great for a party. The directions for folding tiropetes are usually on the filo pastry packet. Make small squares for a drinks party, larger fingers for fork food.

Ingredients

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

Method

  1. Wash the spinach thoroughly and steam for about 5 minutes until tender. Drain 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 onion and spinach and season with salt and pepper, to taste. Leave to cool.
  2. Lay the filo flat on a dry tea towel and cover with a second dry tea towel. To stop the pastry from drying out, damp another tea towel and place on top. Preheat the oven to 190°C. Take out a sheet of filo, lay flat and brush with the melted butter. Place another sheet on top of the first. Cut the double sheet lengthwise into 8 cm-wide strips, or thereabouts, depending on the size of the sheets. Place a tablespoon of the filling on 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 for 45 minutes or until puffed and golden brown.

Note

  • Tiropetes can be assembled in advance, frozen, and baked when required.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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