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| Home -> [Appetizers, Cheese, Cheese & Eggs, Tarts & Pies, Vegetables] -> [Tyropittakia (cheese pies) Recipe] |
Tyropittakia (cheese pies)
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| Artist: |
_ |
Yield: |
25 |
| Categories: |
Appetizers, Cheese, Cheese & Eggs, Tarts & Pies, Vegetables |
Rating: |
0 |
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Ingredients:
| 8
| oz | Feta cheese | | 2
| oz | Gruyere cheese or cottage | | | Cheese (see note) | | 2
| | Eggs (lightly beaten) | | | - | | 2
| tbsp | Fresh mint or dill, finely | | | Chopped | | 8
| | To 10 sheets of fillo pastry | | 3
| oz | Melted butter | | | Oil for greasing |
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Procedures:
| 1 | Preheat the oven to 350°F/ 180 c/ gas mark 4. | | 2 | to make the filling, drain the feta of its salty water and crumble into a bowl with a fork or fingers. | | 3 | Add the gruyere/cottage cheese, eggs and dill/mint to the feta and mix well. | | 4 | cut the whole stack of fillo pastry into ?long strips about 3 inches wide. | | 5 | Brush each sheet with melted butter, place a (quite heaped) teaspoon of filling at one end (in the corner). | | 6 | Fold over diagonally to cover and keep folding into triangular pies - making sure that all sides have as many layers as possible to avoid spillage. | | 7 | Place the pies on an oiled baking sheet, brush the tops with butter and bake for 20 minutes or until crisp and light golden. | | 8 | good when warm - can keep for a few days in an airtight container. | | 9 | you could also use more spinach instead of the herbs and decrease the amount of cheese used proportionally. | | 10 | (note: here in the uk feta is saltier than in greece so this is why these ingredients are added) | | 11 | time: 50 minutes |
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