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Greek Feta Cheese Triangles (Tiropitakia)

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8 sheets of phyllo pastry  

200g feta cheese, crumbled  

50g Gouda cheese, grated , 50g Parmesan  1 egg, beaten, a splash of milk  

fresh mint or dill, chopped (optional)  olive oil or melted butter  

freshly ground pepper 



To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large  bowl and add the grated cheese, the egg, a splash of milk, and season with freshly ground  pepper. Mix well with a spoon to combine the ingredients. Add some chopped fresh herbs if  you like; some fresh dill or mint will surely lift the flavour. 

Preheat the oven at 180C and start preparing the tiropitakia.  

Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle  with some melted butter or olive oil. Spread one more sheet on top and drizzle with some  more butter. Cut the sheets into three lanes. At the end of each lane add one tablespoon of the  filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until  the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.  

Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted  butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.  


Tzatziki Sauce or dip 


Tzatziki is a fresh and easily prepared sauce made of yoghurt.  

Tzatziki is often served with grilled meats and gyros, but I cannot  think of a grilled or roasted vegetable it would not play nicely with.  You can also serve up some tzatziki with your next appetizer spread.  


170 gr Greek strained Yoghurt  

1 or ½ Garlic clove minced  

2 tbsp. extra virgin Olive Oil  

2 tbsp. chopped dill  

¼ Cucumber grated  

1 tsp. Salt  

1 tsp. Vinegar 


Place 170 gr. strained yoghurt in a large bowl.  

Add 1 (½ for a light one) minced garlic clove.  

Add 2 tbsp. extra virgin olive oil.  

Clean ¼ cucumber, wash, grate and strain to get rid of all excess  water (to prevent tzatziki from becoming watery). You can remove all  excess water by squeezing your grated cucumber, before adding it to  the yoghurt mix.  

Add 1 tbsp chopped dill.  

Add 1 tsp. salt and 1 tsp. vinegar.  

Stir your mix well until smooth!  

Let the mixture rest for 5 minutes to allow the flavors to meld or put in  the fridge covered at least one hour before serving.

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