Tyropitakia; Greek Cheese Pastries
I love all things pastry, my body was built by pastry in fact. Cheese is life. So put the two together and you really have me ready to go. These little snacky triangles were inspired by a pastry at the South Melbourne markets years ago. If not truly authentic…truly delish! You could make your own filo for that extra impressive touch, and really, the taste will be even better. These are great served with drinkies, or a big green salad for a light lunch!
Here are a few more recipes using our Filo Pastry:
Pistachio Snake Cake with Cardamom
Pecan, Walnut And Honey Snake Cake
Pear, Hazelnut and Maple Caramel Strudel
Chicken Silverbeet and Mushroom Pie
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Need
- 1 Handful flat leaf parsley
- 180 Grams Swiss cheese, cubed
- 180 Grams feta cheese cubed
- 2 eggs
- Freshly ground black pepper
- pink salt flakes to taste BUY
- 1 Batch Filo Pastry ready to go, or 9 sheets of commercial, thawed Recipe
- 250 Grams unsalted butter melted (for pastry) BUY
- 1-2 Tablespoons black and white sesame seeds (optional)
Do
- 1
Preheat oven to fan forced 180ºC. Line 2-3 baking trays with baking paper and set aside
- 2
Place parsley into Thermomix bowl and chop 5 sec/speed 6.
- 3
Add Swiss cheese and grate 5 sec/speed 6.
- 4
Add feta, eggs and seasoning. Gently blend 5-6 sec/Reverse/speed 3.
- 5
Prepare filo by laying on clean bench top; cover with dry tea towel and then wet tea towel to prevent pastry from drying.
- 6
Brush each sheet with melted butter, layer another sheet on top, repeat, and then cut each sheet into four lengthways, then turn cut sides to face you.
- 7
Dollop a little of the cheese mixture onto the corner of each strip, fold over and form a triangle. Brush with more butter and fold again. Repeat two more times. You will have a neat little triangle with no open edges. Cut and set onto lined baking tray. Repeat until all mixture is used. Brush each triangle again with any remaining butter. Sprinkle with a few seeds if using,
- 8
Bake for 10-15 minutes until golden and crispy.
- 9
Serve hot if possible, but they taste equally delicious cold.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
