Watch us make one of our favourite mezes (or appetizers) tyropitakia. In this recipe for tyropitakia, the filling is a mixture of Greek feta and ricotta. The end result is a creamy, cheesy filling that you crunch through crispy phyllo to enjoy.
Full recipe here: https://miakouppa.com/tyropitakia-or-cheese-pies-
INGREDIENTS
454 grams (1 lb or 16 ounces) store bought phyllo dough
275 grams (10 ounces) feta cheese crumbled
275 grams (10 ounces) ricotta cheese
1 large egg
1 tbsp flour
1/3 cup (80 mL) olive oil for brushing the phyllo
One of our favorite Mazz or appetizers is Tito Paka in this recipe for Tito Paka The Filling is a mixture of Greek feta and ricotta the end result is a creamy cheesy filling that you crunch through crispy filo to enjoy the recipe is super simple combine your grated feta
Ricotta cheese egg and flour carefully roll out your filo dough and cut your first strip we usually cut it into 3in strips you’ll be using two sheets at a Time Brush the olive oil only on the top layer and taking a generous teaspoon of the mixture place it on your filo and
Fold each triangle Place each P on a baking sheet lined with parchment paper continue until the pan is full brush the top of each tritaki lightly with olive oil bake at 350° until the tops are golden it’s going to take about 20 25 minutes remove from the oven and let
Cool slightly on a baking rack these are best eating while still warm but still delicious straight from the fridge