Two Cheese and Spinach Tiropitakia

By | 2017-12-21T09:13:09+00:00 May 28th, 2017|

loose leaf spinach
250 g. ricotta (or similar)
150 g. feta
1 egg
2 table spoons. milk
salt, a liberal amount of pepper
chopped mint leaves
4 sheets of filo pastry

Nicole Sakellariou shares a recipe for delicious dish that makes for a quick savoury brunch or dinner.

Makes 24 pieces

  1. Preheat oven at 1800 C.
  2. In a bowl, mix the two cheeses.
  3. In another bowl, beat the egg with the milk and add 2/3 of the mix in the cheeses. Add salt, pepper and mint and mix well.
  4. Cut each of the 4 filo pasties (from the shorter side) in 6 equal parts.
  5. Using a spoon put some mix at the edge of the filo and we sequentially wrap from right to left until we have a triangle. We repeat for the rest of the filo pieces.
  6. In a pan, lay a sheet of cooking paper and on top we arrange the pies with the end of wrapping-part down.
  7. Use a brush to brush the pies with the rest of the egg-milk mix.
  8. Bake for 15-20 min until light brown.

About the Author:

Nicole is a student at St Joseph's International School and cooks alongside her Greek father and Indo (Sindhi) mother. She is an award-winning artist, slime entrepreneur, loves animals and runs track and field.