These tasty cheese-filled pastries are finger foods and can be served as appetizers, mezedes, side dishes, and snacks. There are many variations on this recipe using different types of cheeses and herbs. You can use only feta, or only halloumi if you like but I prefer the combination of all three cheeses.
Tyropitakia (Cheese filled pastries)
Preparation time: 15 minutes
Cooking time: 15 minutes
- Store bought or homemade phyllo
- Olive oil for frying or brushing
- 2 eggs
- 150 grams (5.3 oz) halloumi, grated
- 75 grams (2.65 oz) feta cheese
75 grams (2.65 oz) fresh anari
- 1 tablespoon dried mint
- Freshly ground black pepper
- If phyllo is frozen, defrost it. Keep the phyllo covered with a towel so that it does not dry.
- Beat the eggs with a fork and add feta and anari and press with fork. Add halloumi gradually until all the egg is absorbed.
- Add pepper and dried mint and mix them well.
- Using a sharp knife or kitchen scissors, cut each phyllo into equal sized stripes about 6 – 7 cm (2 – 2 ½ inches) wide.
- Place a teaspoonful of cheese filling on the top edge and fold into a triangle. Continue folding the triangle to the left, then to the right until the end of the phyllo stripe. Keep them covered until the time of frying.
Fry them in hot olive oil until golden and crispy turning them once or brush them with olive oil and bake them in a preheated oven to 180o C/ 350o F, until golden.
- Note: Leftover phyllo must be wrapped and stored in the refrigerator.
This and mare more Greek recipes are included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste! Find more about my Cookbooks here.
Kopiaste and Kali Orexi,