Tiropitakia - Phyllo Cheese Triangles!
As you may have discovered, in Greece we use phyllo dough for endless varieties of pies, pastries, appetizers and wrappings for both savory and sweet favorites.
Here is a very easy recipe for the traditional Feta cheese phyllo triangles, known in Greek as Tiropitakia. If you want a trendier version, just add some very finely chopped sun dried tomatoes to the cheese mixture and instead of the parsley use finely chopped basil, or a bit of both!
200 g Feta cheese
1 large egg
1 tsp. olive oil
2 tblsp finely chopped parsley
4 - 5 Phyllo dough sheets, cut into strips
Melted unsalted butter or olive oil
Sesame seeds (optional)
In a bowl, place crumbled Feta cheese. Stir in egg and olive oil. Add parsley and mix.
Lay a few phyllo sheet strips on a flat surface and brush with oil.
Place about 1 tsp of cheese mixture at the base of each strip and fold to form a triangle. Continue process until all the cheese mixture has been used. Brush tops with olive oil and if you like sprinkle with sesame seeds.
Place cheese pie triangles on baking sheets covered with parchment paper and bake in pre-heated oven, 175 C for about 12 - 15 minutes or until golden brown and crisp.
The tiropitakia are always best when eaten warm.
Tiropitakia freeze well and can be re-heated directly from freezer.
This recipe works well when doubled!
Yield: Varies according to the size of the triangles.
©KaritasM – July 2019