Monday, September 30, 2013

Tiropita {Greek Cheese Triangles}

Not too long ago, I hosted a Mediterranean Taverna class highlighting dishes from Greek and the Mediterranean. It was such a fun class and I look forward to folks visiting us in the kitchen again. We had a full menu and this week I'll be highlighting some of those recipes. One dish we made were these tasty appetizers, Tiropita. Flaky and buttery phyllo dough is stuffed with a blend of cheeses and spices for a delicious, crispy bite...

Our Mediterranean Taverna class was full of great people. We spent a late afternoon around our huge kitchen island talking, laughing, sharing stories and it was definitely a memorable night. It really makes me love doing what I do when I create meals and share them with others! Our Mediterranean Taverna menu included items like...


The other dishes we prepared will be featured this week so stay tuned! These Tiropita are fun to make with friends and they make for great appetizers too for the upcoming holidays. You can make the filling in advance, fold these in advance and freeze to bake up later. After you've folded the tiropita wrap in plastic wrap and place in a freezer storage bag, Freeze for up to 2 months. When you're ready to bake up, remove from freezer, unwrap, brush with melted butter and cook from frozen in a 350 degrees for about 25-30 minutes or until middles are warmed through.


Tiropita {Greek Cheese Triangles}
recipe adapted from About

1 lb Feta cheese, crumbled
8 oz cottage cheese
16 oz Ricotta cheese
1/4 cup grated Parmesan cheese
4 large eggs, lightly beaten
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 (16oz) packages phyllo pastry sheets
1 pound Unsalted butter, melted
1 cup vegetable oil
In a large bowl, combine the all the cheeses, eggs and spices. The mixture should be lumpy; set aside. 
Carefully remove the Phyllo dough from the packaging and lay flat on a clean workspace. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12 inch sheets. To prevent drying, cover one stack with a damp paper towel while working with the other.
Combine the melted butter and vegetable oil in a saucepan. Keep on hand with a pastry brush.
With one stack of phyllo sheets in front of you, brush the top sheet with butter and oil mixture. 
*For a visual of the following steps, please see this LINK.*
Place a tablespoon of filling in the center of the sheet about two inches up from the bottom edge. Fold the bottom edge up to cover the filling (about two inches.)
Fold the left edge of the sheet in to the center, creating a flap of about two inches wide. Similarly, fold the right edge over the left flap but do not go past the left edge. You should have a strip that is about 3 inches wide with the filling tucked in the bottom.
Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up, then over, until you reach the end of the strip.
To bake, preheat the oven to 350 degrees. Place the triangles on a parchment lined baking sheet and brush with melted butter. Bake until golden and flaky, about 15 minutes . Allow triangles to cool for five to ten minutes prior to serving.