Tyropitakia...These Greek Antipasto are tasty cheese-filled pastries are finger foods and can be served as appetizers, side dishes, and snacks. There are many variations on this recipe using different types of cheeses and herbs, but Feta cheese is the traditionaly used for this recipe!
Serves: 90 pieces
Ingredients.
8 ounces of Feta cheese, crumbled into small pieces
1 cup of grated graviera (or a gruyere-type cheese), grated
2 eggs
pepper
fresh finely chopped parsley
1 pound of "phyllo dough"
1/2 cup of melted butter
Directions
The day before the preparation, defrost the phyllo dough in the refrigerator overnight
Preheat the oven to 350F (180C).
Mix the cheeses, eggs, parsley, and pepper in a bowl with a fork until blended.
The mixture will be thick and slightly lumpy.
Cut the
phyllo dough into lengthwise strips 2 1/2 to 3 inches wide. For most phyllo, this meaning cutting it into four strips.
Brush the strip with melted butter and place 1 teaspoon of the cheese and egg mixture on the strip, centered 1 inch from the end.
Fold one corner over in a triangle, and then continue turning over the triangle to the end of the phyllo strip, like folding a flag.
Place each triangle as it is made on a lightly buttered baking sheet.
Use the remaining butter to brush the tops of the cheese pies, and bake at 350F (180C) degrees for 15 to 25 minutes, or until golden brown.
Remove from the oven, cool for several minutes as the cheese filling takes time to cool, and serve hot.
