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Tiropitakia

Serves 4 to 6 Appetizer vegetarian, Appetizers

Tiropitakia

Tiropitakia, the beloved cheese-filled pastries of Greece, are a staple in home kitchens from Thessaloniki to Crete. Traditionally prepared for festive occasions or as a comforting snack, these little pies are woven into the fabric of everyday Greek life. The recipe presented here captures the essence of how a family cook might assemble them, using olive oil liberally and always keeping a lemon close by for a touch of zest.

These flaky triangles offer a delightful contrast between the crisp phyllo dough and the rich, creamy filling of feta and anthotyro cheese. A hint of salt enhances the savory profile, while a touch of butter brings it all together. Whether served warm from the oven or at room temperature, they deliver a satisfying bite that is both simple and deeply satisfying.

Ingredients

  • 300 gfeta
  • 100 ganthotyro cheese
  • 1egg
  • 8 sheetsphyllo dough
  • 80 gbutter — melted
  • to tastefine sea salt

Method

  1. Begin by crumbling 300 g of feta and 100 g of anthotyro cheese into a mixing bowl. Use your fingers to break the cheeses into small, even pieces, ensuring they blend well together. Crack 1 egg into the bowl and mix thoroughly with a fork until the mixture is creamy and smooth. Season with fine sea salt to taste, keeping in mind that feta is naturally salty.
  2. Melt 80 g of butter in a small saucepan over low heat. Once melted, remove from heat and set aside. This will be used to brush the phyllo dough, ensuring it becomes golden and crisp during baking.
  3. Lay one sheet of phyllo dough on a clean, flat surface and cover the remaining sheets with a damp kitchen towel to prevent them from drying out. Brush the entire surface of the phyllo sheet lightly with melted butter, using a pastry brush for even coverage.
  4. Fold the buttered phyllo sheet in half lengthwise to create a long strip. Place a tablespoon of the cheese mixture at one end of the strip, about 2 cm from the edge. Fold the corner of the phyllo over the filling to form a triangle, and continue folding in a triangle shape until you reach the end of the strip.
  5. Repeat the process with the remaining phyllo sheets and cheese mixture, ensuring each triangle is tightly sealed to prevent the filling from leaking during baking.
  6. Preheat your oven to 180°C (350°F). Arrange the tiropitakia on a baking sheet lined with parchment paper, leaving space between each piece to allow for even baking. Brush the tops with more melted butter for a golden finish.
  7. Bake in the preheated oven until the phyllo is golden brown and crisp, about 20 minutes. You will know they are done when the triangles are uniformly golden and the aroma of baked cheese fills the kitchen.
  8. Remove from the oven and let cool slightly on a wire rack. Finish with a light sprinkle of fine sea salt and a squeeze of fresh lemon juice before serving. Enjoy your tiropitakia warm, appreciating the contrast of the crisp phyllo and creamy filling.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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