These delicious little flaky pastries have an ooey-gooey, cheesy filling loaded with flavour! The feta and Kasseri cheeses melt deliciously; along with Kefalotyri; they are the three most popular cheeses in Greece. They are easy to make and perfect as an appetizer or as a part of a Greek dinner. Make them ahead of time, freeze quickly, then bake straight from the freezer whenever you want them! Serves 6
Tyropita
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INGREDIENTS:
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METHOD:
- Cut the feta into little cubes. Finely chop the mint and basil. Combine them all in a dish. Grate the kasseri on top. Add pepper and 3 eggs and mix well with your hands until thoroughly combined.
- Spread a sheet of phyllo on your work surface. Brush the dough with melted butter. Cover with a second sheet, aligned exactly on top of the first.
- Cut the pastry into 8 cm /3-inch-wide strips. Place 1 teaspoon of the cheese filling at the bottom of each strip.
- Take the corner of pastry and fold over to form a triangle, covering filling. Lift the first triangle up and over to form a second triangle Continue folding over and over until you reach the end of the pastry strip. Trim the edges if pastry overhangs. Complete the others in the same fashion.
- Beat the egg yolk with a fork. Brush the tops of the triangles with egg yolk. Butter a baking tray.
- Arrange the triangles on the buttered tray. Sprinkle with sesame seeds. Bake at 180˚C/355˚F until golden. Serve while hot.
