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This borrows the flavor of traditional Greek tiropita (cheese pie) but swaps the usual delicate phyllo dough for puff pastry, which is far more forgiving for a quick appetizer - no risk of the paper-thin sheets tearing or drying out mid-assembly. Folded into neat triangles the same way phyllo triangles are traditionally shaped, these puff up into golden, flaky pockets around a salty, creamy feta filling.
Per serving
140kcal
Calories
5g
Protein
9g
Carbs
10g
Fat
1
Prep Time
20 min
Cook Time
19 min
Servings
12 people
Difficulty
medium
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a bowl, mix the crumbled feta, cream cheese, egg, and chopped fresh dill until well combined.
Roll out the puff pastry sheet and cut into strips, about 7cm wide.
Place a spoonful of the feta mixture at the base of each strip.
Fold the pastry over the filling in a triangular shape, continuing to fold up and over along the length of the strip, similar to folding a flag, until you reach the end.
Place the folded triangles on the prepared baking sheet, seam-side down.
Brush the tops with the beaten egg for a golden finish.
Bake for 18-20 minutes, until puffed and deep golden brown.
Serve warm.
Don't Overfill Each Triangle: A moderate spoonful of filling is enough - overfilling makes folding difficult and can cause the pastry to burst open during baking. Fold Like a Flag: The triangular folding technique (folding corner to corner repeatedly along the strip) is what creates the classic layered triangle shape and seals in the filling securely. Brush with Egg Wash for Color: This final touch gives the pastry its deep golden, glossy finish once baked.
Yes, phyllo dough gives a thinner, more delicate result closer to authentic Greek tiropita, though it requires more careful handling since the sheets dry out and tear easily if not kept covered while working.
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