How to Make Greek Tyropitakia

Greek Tyropitakia is a delicious cheese filled, phyllo pastry that can be served as appetizers, sides or snacks. You can choose a variety of cheese fillings as well.

Things You'll Need

• 9 ounces of feta cheese, crumbled into small pieces
• 1 1/4 cup of grated graviera
• 2 eggs, beaten
• 1 teaspoon of freshly ground pepper
• 1/3 - 1/2 cup of fresh finely chopped flat-leaf parsley
• 1 pound of thin phyllo dough sheets
• 1/2 cup of melted unsalted butter

Instructions

1. Defrost your phyllo dough overnight before starting this recipe. Bring your eggs and phyllo to room temperature (about 3 hours). Preheat the oven to 350°F. Mix your feta and graviera , eggs, parsley, and pepper in a bowl until well incorporated. Your cheese mixture does not have to be completely smooth, just blended nicely.

2. # Cut the phyllo dough lengthwise into strips 2 1/2 to 3 inches wide (for most phyllo, this means cutting it into four strips).
   Using a pastry brush, brush or dot the strip lightly with melted butter and place 1 1/4 teaspoons of your cheese and egg mixture on a strip, centered 1 inch from the end. Fold one corner over in a triangle, and then continue turning over the triangle to the end of the phyllo strip (like folding a flag) until you get a triangle, similar to an apple turnover.

3. Brush each triangle with a little melted butter and place on a lightly buttered or non-stick baking sheet. Bake at 350°F degrees for about 12- 15 minutes, or until golden brown. Remove your Greek tyropitakia from the oven, move to racks or plates, cool for several minutes, and serve hot.

Tips & Warnings

• You can also fry them instead of baking and place in hot oil until golden on both sides, drain excess on a paper towel and serve warm.

• You can store your Greek Tyropitakia in air tight containers, inserting wax paper in between your each layer.