 |
|
|
|
|
|
|
|
| |
1/2 pound feta, crumbled
1/2 pound ricotta
1/2 cup kasseri, grated
1/4 pound cream cheese
1/2 pound butter, melted
Chopped parsley to taste
Grating nutmeg, to taste
2 eggs, well beaten
1 package commercial phyllo pastry
White pepper, to tasteTo make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.
Other Recipes from this Episode
| |
|
|
|
|
|
|
|
|
|
