Cheese-Filled Fillo
Triangles (Tiropita)
Recipe from International Family
Night Out, sponsored by the Diversity Council
Nationality/Ethnicity – Greek
The Story Behind the Recipe
A
variety of delicious and authentic dishes were served up at the 2006
International Family Night Out featuring Greek culture, including
dancing and food. This recipe was distributed at the event.
Ingredients:
-
½ pound feta
-
¼
pound
ricotta or Greek anthotiro cheese
-
1 small container cream cheese
-
4 tablespoons grated kefalotiri cheese or parmesan
cheese
-
3 eggs, well beaten
-
1 teaspoon dried mint
-
black pepper, to taste
-
½ pound butter, melted
-
1 one-pound box fillo, thawed and at room temperature
Preparation
Directions:
-
Crumble the feta and combine it with the other cheeses
in a large mixing bowl. Add the eggs, mint and pepper and mix well
with a fork.
-
Butter two baking sheets. Preheat the oven to 350
degrees.
-
Remove the fillo from the package, unfold it carefully,
and place it on a work surface. Cover the fillo with a dry towel and
then a lightly-dampened one.
-
Take one sheet at a time. Place it vertically in front
of you and cut it in half lengthwise. Brush each strip sparingly with
the melted butter. Fold the strip in half again lengthwise, and brush
the surface with butter. Place
½
teaspoon of the filling in the center bottom of the strip. Fold the
strip from the right corner to the left side to form a right triangle,
and continue folding from corner to side, working you way up the strip
until you get to the top. Place the triangle seam side down on the
sheet. Repeat with remaining fillo and filling until both are used up.
Bake in a medium-hot oven for 15 minutes or until golden.
Note: Once filled, the triangles may be wrapped tightly
in plastic and frozen for up to one week. Bake directly from freezer.
Yield: About 75 triangles
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