Greek Tiropitakia With Feta Ricotta And Olive Filling Recipes

GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)

Greek Feta Cheese Triangles Recipe (Tiropitakia) image

A delicious traditional Greek Tiropitakia recipe, the perfect little treat for any time of the day! For this Greek feta cheese triangles recipe the feta cheese is crumbled and mixed with two different kind of cheese and then wrapped with phyllo pastry, forming a triangle, brushed with melted butter or olive oil and baked until golden and crispy, to perfection.. Simply delicious!

Provided by Eli K. Giannopoulos

Time 35m

Number Of Ingredients 10

Ingredients

8 sheets of phyllo pastry
170g feta cheese, crumbled (6 oz.)
50g Gouda cheese, grated (2 oz.)
50g Parmesan, or regato or Kefalograviera (2 oz.)
1 egg, beaten
a splash of milk
2 tbsp full fat strained yoghurt
fresh mint or dill, chopped (optional)
olive oil or melted butter
freshly ground pepper

Steps:

For the beginners at working with phyllo, check the handling tips before starting.
To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
Preheat the oven at 180C and start preparing the tiropitakia.
Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.

Nutrition Facts : ServingSize 1 piece, Calories 93kcal, Sugar 0.6g, Sodium 226.4mg, Fat 5.7g, SaturatedFat 3g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 5.8g, Fiber 0.2g, Protein 4.5g, Cholesterol 4.5g

TRADITIONAL TIROPITA - GREEK CHEESE PIE

Traditional Tiropita - Greek Cheese Pie image

Provided by OliveTomato.com

Categories Appetizer Entree

Time 55m

Number Of Ingredients 9

Ingredients

17 ounces 500 grams feta
9 ounces 250 grams fresh anthotiro or ricotta
2 tablespoons fresh chopped mint (or 1 tablespoon dry)
2 tablespoons fresh chopped dill (or 1 tablespoon dry)
Freshly ground pepper
3 eggs
1 tablespoon olive oil plus more for brushing
12 phyllo sheets defrosted
sesame seeds (optional)

Steps:

Preheat oven at 350 F (180 C)
Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
In a large bowl smash the feta and anthotiro with a fork.
Add the mint, dill and pepper and mix.
In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
Prepare your working area so that you have space to spread the phyllo.
Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
Spread the cheese mixture over the phyllo making sure it is spread evenly.
Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
Let it cool for 15 minutes and cut in pieces.
Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.

GREEK TIROPITAKIA WITH FETA, RICOTTA AND OLIVE FILLING

Greek Tiropitakia With Feta, Ricotta and Olive Filling image

Make and share this Greek Tiropitakia With Feta, Ricotta and Olive Filling recipe from Food.com.

Provided by celeb2335

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

200 g feta
150 -160 g ricotta cheese
1 cup kalamata olive
1 egg
8 sheets phyllo pastry
80 -100 g butter

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.

Nutrition Facts : Calories 510.2, Fat 38.7, SaturatedFat 22.2, Cholesterol 152.9, Sodium 1180.7, Carbohydrate 25.4, Fiber 1.8, Sugar 2.3, Protein 16.1

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