Greek Feta Cheese Triangles (Tiropitakia)
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.
ENJOY THEM !!!
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.