Tiropittakia (Cheese triangles)

 

                Tiropittakia are best eaten on the day they are prepared as they become soggy when refrigerated. For convenience, the mixture may be cooked in a baking dish and cut into triangles after removing from the oven ; follow the cooking instructions given for Spanakopitta me Tyri (click here for recipe).

How to make the cheese triangles, click here for the video.

Makes about 48

• 12 oz (375 gr) package phyllo pastry
• 185 gr butter, melted

Filling

• 220 gr feta cheese
• 125 gr grated kefalotiri or parmesan cheese
• 30 ml chopped parsley
• 2 eggs, beaten
• 1 ml ground nutmeg
• Freshly ground black pepper, to taste

1. Preheat the oven to 350F (180C).
2. Crumble the feta cheese into a bowl and mix with the remaining filling ingredients ; season well with the pepper.
3. Cut each sheet of pastry into 3 pieces, each measuring about 5 in x 12 in (13 cm x 30 cm).
4. Brush 2 pieces of pastry with melted butter and place one on top of the other.
5. Place a heaping teaspoon of the cheese filling at the end of the pastry and fold the end over the filling to form a small triangle ; continue folding the pastry over the triangle shape until the pastry strip is used.
6. Repeat this process with the remaining pastry sheets and cheese filling ; brush each of the triangles with a little melted butter and place on a greased baking sheet.
7. Bake in the oven for about 15 to 20 minutes, or until the pastry is crisp and golden ; serve hot.

BON APPÉTIT