Tiropitakia (Greek mini cheese pies in filo triangles)
Dimitra's Dishes · ♥ 868 likes · 46.9K views · 6 min video
Read about feta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 tbsp fresh mint
- 1½ lb feta cheese
- 1 lb ricotta cheese
- 70 g grated Parmesan cheese
Crumble the feta in a large bowl; add the ricotta and the grated Parmesan.
The three-cheese filling
- 2 whole eggs
- 2 tbsp olive oil
Beat in the eggs; add the olive oil and black pepper.
- freshly cracked black pepper
Finely chop the mint leaves and mix in; no salt, the cheeses are salty enough.
- 1 lb number four filo
- ½ lb salted butter
Cut the room-temperature filo stack into three equal 4-inch portions; open each only when using it.
Preparing the filo and butter
Stack two filo sheets, drizzle a line of melted butter over three quarters, put a tablespoon of filling at the bottom and fold up into a triangle to the top.
Set the triangles in well-buttered sheet pans and brush the tops with more butter.
To bake fresh: preheat to 350F and bake on the center rack until golden and crisp, 35 to 45 minutes.
To freeze: freeze assembled until solid, wrap in a couple of layers of foil or plastic wrap; keeps up to three months.
To bake from frozen: at 350, covered with foil with a small steam hole, about 30 to 35 minutes; uncover and bake another 20 to 30 minutes until golden.