Fluffy little cheese pies with peppers
Usually the little cheese pies (Greek tyropitakia) are made using a frying pan, or contain puff pastry. In this recipe we bake them and we will use fyllo dough. This way they are much lighter, tastier and fluffier, full of cheese and peppers! It's the ideal starter, or a snack that both children and their parents will love!
- 3-4 sheets of Greek fyllo dough (about 1/2 of the usual pack)
- 200gr/7oz feta cheese, crumbled
- 300gr/10.5oz anthotyros or ricotta, crumbled
- 60-80gr/2-2.8oz (about 1/2 banch) dill, finely chopped
- 50-60gr/1.7-2oz spring onion, finely chopped
- 1 egg, beaten
- 60ml (1/4 cup) olive oil
- black pepper
- 250gr/8.8oz green bell peppers (2 medium-sized)
- 250gr/8.8oz red italian sweet peppers (2 medium-sized; use red bell peppers if you can't find them)
For the baking
- 1 egg, beaten
- olive oil for the fyllo
Preparation: Bake the peppers in a small pan for 20 minutes at 220 degrees Celsius/420 Fahrenheit. When they 're ready (their skin must be a bit brown), peel them carefully, remove the seeds and cut them into 1-2cm/0.5inch square pieces. Keep them aside.
Put the feta, the anthotyros/ricotta, the dill, the spring onion, the egg and the olive oil in a large bowl. Mix them with your hands, add the peppers and season with pepper. Mix once more, carefully to avoid squashing the peppers.
Take 3-4 sheets of fyllo from the package and cut each sheet into 3-4(depending on the fyllo) long strips, each strip must be about 10cm/4inches wide.
Take each strip (carefully not to to break the fyllo), brush with olive oil and follow the next steps:
Put a tablespoon of the cheese-peppers mix in the center of the upper part (photo 1). Fold it diagonally towards the other side (as indicated by the arrow in photo 1), creating a triangle (photo 2).
Fold again towards the other end of the strip (as indicated by the arrow in photo 2), creating another triangle (photo 3) and keep folding it diagonally (as indicated by the arrow in photo 3) until you fold all the strip.
Put the cheese fyllo triangles in a baking pan, covered with baking paper and brush them with a little olive oil; then brush some of the beaten egg on top.
Bake in the oven on 200 degrees Celsius/390 Fahrenheit) for 30-35 minutes.
When ready (golden-brown) take them out of the oven and leave them aside to cool down to room temperature. Kali oreksi!
1. To avoid your fyllo pastry getting dry while you prepare each triangle, you can cover the rest of the sheets with a moist towel.
2. We suggest that you avoid using salt in this recipe, as the cheese contains all the salt needed.
3. It's ideal for breakfast (serve at room temperature or warm).
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