Tiropita
This is Tiropita - a Greek feta filled-pastry that’s easy to make and hard to stop eating. Pair this with none other than Assyrtiko, a flinty and salty Greek white wine style that’s bursting with stunning crisp flavours of lemon, lime, green apple, honeydew melon and fresh flowers. These salty little bites are perfectly balanced by the wine’s crisp acidity, prepping your palate between each bite to get you get you ready for the next one. PLUS Greek with Greek, just works.
I paired this with the Kir-Yianni High Altitude Assyrtiko and it was AWESOME. For my local peeps, this will be available in my store front SOON. To find out where else it’s available, check out the tagged stores on the reel!
Alternative wine recommendation (US): Domaine Papagiannakos Assyrtiko
RECIPE TIP: The folding might look intimidating, but it was actually super easy! Check out the video on instagram to see how I did it!
Tiropita
Ingredients
- 1 cup Feta
- 1/2 cup cottage cheese
- 1 egg
- 6 sheets Phyllo pastry (defrosted, but cold!)
- 4-6 tbsp melted butter
Instructions
- Add feta, cottage cheese, and egg to a medium mixing bowl. Using a hand mixer, mix until ingredients are well-incorporated.
- Lay out one sheet of phyllo dough and brush with melted butter. Layer a second sheet over top and brush with butter again. Keep the remaining sheets in the fridge to keep them cold until they're needed!
- Cut the sheet of dough into 4 even strips. Add 1-2 tbsp of cheese mixture to the base of the first strip. Fold over the corner to make a triangle. Continue folding side-to-side until you end up with a triangle-shaped pastry.
- Repeat process with remaining 3 strips, and then prepare the next sheets. Continue until you run out of filling (makes approx. 12 tiropita).
- Place tiropita on a baking sheet and brush both sides with egg wash.
- Bake at 350 F for 20 minutes or until pastry is golden brown and flaky.
- Let cool for at least 5 minutes before serving. Enjoy with a chilled glass of Assyrtiko!
