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Tiropitakia (Miniature Greek Cheese Pies)
Small cheese pies to be served as a snack or hors d'ouevre.
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For the Pastry
For the Filling
cup emmenthaler cheese (Swiss) or 1 cup similar
or 4 ounces
, beaten lightly
of fresh mint
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.
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