Print this recipe here: www.dimitrasdishes.com/tiropi...
Ingredients
Makes 24-25 triangles:
For the filling:
1 and 1/2 lbs (650-700g) whole milk ricotta cheese
1 pound (500g) crumbled feta cheese
1 cup (70g) shredded or grated parmesan cheese
2 eggs, beaten
2 tablespoons olive oil
freshly ground pepper to taste
2 tablespoons finely chopped fresh mint or dill
For the crust:
1 pound (500g) #4 phyllo pastry
1/2 pound butter, melted
Instructions
Preheat oven to 350 °F, 180 °C.
Thaw the phyllo overnight in the refrigerator and then leave it in its packaging at room temperature for at least an hour.
Make the cheese filling: In a large mixing bowl, add the ricotta, crumble the feta on top and add the pepper, olive oil, and mint. Mix together and taste. Add more seasoning if needed. Whisk the eggs together and mix into the cheese filling. Set aside.
Cut the phyllo in three equal parts and keep wrapped in it's plastic packaging until needed.
Layer two strips of phyllo on top of each other and drizzle some melted butter on top. Place a tablespoon of the cheesy filling at the bottom of the phyllo and fold upwards into a triangle. (see video).
Place the triangles onto a baking tray that has been lightly greased with butter. Brush the tops of each pastry with melted butter.
Bake on the center rack of the oven for about 40 minutes or until golden and crisp.
Serve warm with some honey.
Kali Orexi!
Notes
Freezer Instructions: Assemble the pies and freeze until frozen solid. Wrap the trays in plastic wrap. they will keep fresh in the freezer up to 3 months. Bake them frozen (loosely covered in foil) in a preheated 350 °F oven for 30 minutes. Remove the foil and bake until golden. Enjoy!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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