Greek Tiropitakia With Feta Ricotta And Olive Filling Recipes

Steps:

• Preheat oven to 180C.
• Prepare filling by crumming feta cheese in a large bowl.
• Mix ricotta cheese into the feta cheese.
• Chop up olives into small bits and put in mixture.
• Crack and egg and mix into the mixture, making sure the egg is mixed well.
• Prepare the phyllo sheets by placing them one at a time on a bench and drizzling them with a splash of butter.
• Chop the phyllo sheets into 4 squares.
• Place a teaspoon of the cheese mixture about 3cm away from an edge of each square.
• Fold each square and make them into a triangle shape.
• If desired, you may fold the triangle again.
• Back in oven for aprox 10-15mins and check regually.
• When golden brown, take out of oven and if desired serve with olive oil.

Steps:

• Crumble or mash the feta cheese with a fork.
• Add the grated cheese, parsley, eggs and pepper.
• Cut pastry sheets in strips about 2x12 inches.
• Stack them one on top of the other to prevent From drying.
• Brush a strip of phyllo with melted butter, lay another strip on top and brush that one with butter too.
• Put one teaspoon of the filling on the short end of the strip, facing you, and fold over one corner to make a triangle.
• Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. (Remember how we were taught to fold a flag into a triangular shape? Think of that as you keep folding the dough over. You should have a nice, neat, triangular packet.)
• Proceed in this manner with remaining pastry strips and filling until all are used.
• Put"tiropitakia" on a buttered baking sheet, brush generously with melted butter and bake in a moderate oven for 15-20 minutes or until golden brown.
• Serve hot.
• You can also make these ahead, put on a baking sheet and freeze, unbaked. When frozen, just keep them in a ziploc bag and you can have tiropitakia at a moment's notice. Just add 5 more minutes to the baking time if you're using frozen ones.

Steps:

• Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
• Make the filling by mashing the feta until it crumbles.
• Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
• Cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
• Brush each leaf with the melted butter.
• Fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
• Again brush with butter and place 1 Tbsp.
• of the filling at the bottom of each leaf.
• Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
• Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
• Preheat oven to 375 degrees F.
• Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
• Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
• Serve hot or cool.
• Yields 16- 24 pastries.