| Total: | 1 hr 50 min |
| Prep: | 1 hr 30 min |
| Cook: | 20 min |
| Yield: | 15 to 20 servings, as hors d’ |
Ingredients
- 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 taste
Instructions
- To 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.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 257 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 72 mg |
| Sodium | 322 mg |
Reviews
I’ve made a version of these for years. I use 4 sheets of phyllo; butter, layer, add a sheet, butter, add a sheet, etc. Then cut into 4 strips. Using 1 sheet is just not enough to hold the dough in place. Time consuming but well worth it. Can also add spinach which would make these Spanikopita!
These are very time comsuming, but it made my Greek dinner very authentic. I doubled the recipe and added 1 large red onion, that I sauted’ and cooled before adding to cheese mixture. My mom loved them. Husband thought they were good, but he is not a big cheese fan. I will make these again