Prep 30 mins
Cook 30 mins
Small cheese pies to be served as a snack or hors d'ouevre.
For the Pastry
- 1⁄2 lb phyllo pastry, refrigerated
- 3⁄4 cup butter, melted
- 1⁄2 cup sesame seeds
- 1 egg yolk
For the Filling
- 1 cup emmenthaler cheese (Swiss) or 1 cup similar cheese, grated
- 1⁄2 cup feta
- 4 ounces ricotta cheese or 4 ounces cottage cheese
- 2 eggs, beaten lightly
- 2 tablespoons parsley, chopped
- 2 tablespoons of fresh mint, chopped
- 1⁄2 teaspoon fresh ground black pepper
- Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
- Make the filling by mashing the feta until it crumbles.
- Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
- Cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
- Brush each leaf with the melted butter.
- Fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
- Again brush with butter and place 1 Tbsp.
- of the filling at the bottom of each leaf.
- Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
- Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
- Preheat oven to 375 degrees F.
- Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
- Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
- Serve hot or cool.
- Yields 16- 24 pastries.
Truly excellent! I doubled the recipe to use my whole pack of filo and have frozen 2/3rds. The texture of the filling was glorious. I used ricotta, swiss cheese and Australian Feta. I forgot the parsley and mint, but I cannot imagine these being any better really! We had these for dinner with veggies, but I can imagine them at a cocktail party, so cute and elegant.
Tasted great, but definately a labor of love type food! Made it for DH...a memory food. I told him next time he wanted these he'd have to go to buy them...LOL! Thanks!
I made them last night to used up my cottage cheese and phyllo, but then WOW.... I wasn't expecting a great recipe such as this. My boyfriend who is a cheese lover was so delightful by the crispiness of the phyllo and with the right combination of cheese and the mint, plus the sesame. Thanks you so much for sharing this. My only question is ..can I reheat it after a day or two of storing in the fridge? Will it affect the texture of the phyllo?