These tasty cheese-filled triangles 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, graviera, fresh anthotyro (similar to ricotta) or halloumi or if you like can you make a combination of any or all of these three cheeses.
Tyropitakia (Cheese filled pastries)
Preparation time: 15 minutes
Cooking time: 15 minutes
Makes: about 40
- 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 anthortyro and press with fork. Add halloumi and graviera 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 first in front, then 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. Remove on kitchen paper to absorb excess oil.
- Alternatively, you can brush the phyllo with olive oil or clarified butter before adding the filling, fold them as above and bake them in a preheated oven to 180o C/ 350o F, until golden.
- Leftover phyllo must be wrapped and stored in the refrigerator.
- When frying them you should act quickly as they burn easily.
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,