TIROPITAKIA (LITTLE CHEESE PIES)
These can be made ahead and frozen for a quick snack when unexpected company shows up. Just tack on a few minutes to the baking time to compensate for their being frozen.
Provided by evelynathens
Categories Cheese
Time 1h20m
Yield 48 pies
Number Of Ingredients 7
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.
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Harriet Biira
[email protected]These cheese pies were amazing! I will definitely be making them again.
Saif Baloch
[email protected]Overall, I was disappointed with these tiropitakia. I wouldn't recommend them.
Voreece Patton
[email protected]These cheese pies were a bit too oily for my taste.
David Momanyi
[email protected]I followed the recipe exactly, but my tiropitakia turned out dry and crumbly.
J.k Jamal
[email protected]The filling of these tiropitakia was bland and lacked flavor.
Anu SthAdh
[email protected]These cheese pies were a bit too salty for my taste.
Derrick Young
[email protected]I'm not a big fan of cheese, but I loved these tiropitakia. The filling was light and fluffy, and the pastry was crispy and flaky.
Jennifer Shorty (beautiful disaster)
[email protected]This recipe is a keeper! The tiropitakia were delicious and disappeared quickly at my party.
Chloe Horsburgh
[email protected]These cheese pies were so easy to make, and they turned out perfectly. I'll definitely be making them again.
Javie Mazina
[email protected]I've made these tiropitakia several times now, and they're always delicious. The filling is creamy and flavorful, and the pastry is flaky and golden brown.
Ndubuisi Bright
[email protected]These little cheese pies were a hit at my last party! Everyone loved them.