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Tiropitas! Greek cheese-and-egg filled phyllo triangles, are always a party favorite very easy and funny to prepare!
Combine cheeses, eggs and salt in a bowl. Stir until blended.
Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter.
Repeat process until you’ve used up all of your filling.
Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
Summer in Greece is a total delight. Inspiration is endless. This illustration reflects my first meal in Greece on my first visit to this beautiful country, a couple of years ago. It was love at first sight. Mussels pilaf and loukoumades, yummy crunchy honey donuts became great comfort food.
All hail the mighy Greek olive! Is there anything it can't do? From the root to the fruit, the olive tree provides beautiful wood, healthful oil, and delicious food, as it has done for thousands of years. Good for the heart, brain, skin, and tastebuds! The salty kalamata is my favorite.