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Spinach Tiropitakia

Place on baking sheet preferably lined with parchment paper. 170g feta cheese crumbled 6 oz 50g gouda cheese grated 2 oz 50g parmesan or regato or kefalograviera 2 oz 1 egg beaten. 27 spanakopitakia 125ml vegetable oil 2 large onions chopped 575g frozen chopped spinach.

Camila Farah
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Mix with the cheeses and add the egg lemon peel a little nutmeg salt and pepper. A splash of milk. Whisk in the flour until smooth and cook stirring constantly for 2 minutes. The tiropitas freeze well before baking place between sheets of waxed paper and store in a resealable plastic bag. Greek feta cheese triangles recipe tiropitakia 8 sheets of phyllo pastry.

Add the salt and nutmeg stirring occasionally until mixture is bubbly and thickened 5 to 10 minutes. Drain the spinach squeeze out all excess liquid. Place a sheet of phyllo dough on a cutting board and brush with melted butter. This recipe is enough for a one pound package of phyllo. Repeat until all cheese phyllo is used or desired amount.

Tiropitas size makes them perfect as an appetizer or for a light supper alongside a salad. Melt 6 tablespoons butter in small saucepan over medium low heat. With a sharp knife cut the sheet into 5 pieces each about 3 inches wide. Gradually pour in the milk stirring constantly with a whisk or wooden spoon. Thawed drained and squeezed dry 2 tablespoons chopped fresh dill 2 tablespoons plain flour.

Once all tiropitakia s are on the baking sheet take your egg wash mixture and brush the top of each cheese pie. Sprinkle sesame seeds and place in oven. Preheat oven to 400f. You can also prepare in a large pan and cut into individual portions after baking. Fresh mint or dill chopped optional olive oil or melted butter.

Fresh mint or dill chopped optional olive oil or melted butter. Once all tiropitakia s are on the baking sheet take your egg wash mixture and brush the top of each cheese pie. Tiropitas size makes them perfect as an appetizer or for a light supper alongside a salad. Add the salt and nutmeg stirring occasionally until mixture is bubbly and thickened 5 to 10 minutes. Mix with the cheeses and add the egg lemon peel a little nutmeg salt and pepper.


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