A mouth-watering traditional Greek tiropitakia recipe suitable for every time of the day, as a starter or midday snack!
To prepare this traditional tiropitakia recipe (Greek feta cheese triangles) we crumble the feta cheese and mix it with two different kinds of yellow cheese for extra flavour. We then wrap them with phyllo pastry, forming a triangle, brush with melted butter or olive oil and bake them until golden and crispy to perfection. Simply delicious.
Greek feta cheese pies, rolled into individual servings, are very popular in Greek cuisine and come in a variety of shapes.
They can be made as individual rolls, half moons, little croissants or triangles. The main ingredient you will need to make these phyllo dough triangles is of course feta cheese, a favourite ingredient in all types of Greek recipes, be it fried, baked or used for stuffing, until nicely softened and slightly melty. A mature feta cheese gives this traditional recipe a bold and salty flavour, so be careful to add just a little or no salt in the seasoning.
Give this super easy and delicious recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!
8 sheets of phyllo pastry
170g feta cheese, crumbled
50g Gouda cheese, grated
50g Parmesan, or regato or Kefalograviera
1 egg, beaten
a splash of milk
fresh mint or dill, chopped (optional)
olive oil or melted butter
freshly ground pepper
1) To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, and season with freshly ground pepper. Mix well with a spoon to combine the ingredients.
(At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour.)
2) Preheat the oven to 180°C and start preparing the tiropitakia.
3) Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
4) Cut the sheets into three or four lanes (depending on whether you prefer the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest of the phyllo sheets and filling until they are used.
5) Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in a preheated oven at 180°C for 25-3o minutes, until golden and crispy.
* Recipe courtesy of www.mygreekdish.com