Tyropitakia

by Tenina Holder

Well having just popped over the Melbourne and back (for some GREAT classes…thanks guys!) and having bought one of these pastries at the South Melbourne Market, I thought I can do that…(dare I say, even better than…??) And then of course there was the whole cheese judging week for which I do not get paid, other than being able to bring home my body weight in amazing cheeses, ice creams, yoghurts etc….therefore with just a little cheese in the kitty so to speak, I figured this was a great option. If not truly authentic…truly delish!

Need

  • 1 Handful italian parsley
  • 180 g swiss cheese, cubed
  • 180 g feta, cubed
  • 2 eggs
  • Freshly ground black pepper
  • Sea salt to taste
  • 9 filo pastry sheets thawed
  • 250 g unsalted butter, melted (for pastry)

Do

1  

Preheat oven to fan forced 180ºC. Line 2-3 baking trays with baking paper and set aside

2  

Place parsley into Thermo 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.

8  

Bake for 10-15 minutes until golden and crispy.

More

Serve hot if possible, but they taste equally delicious cold.

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