Remember winter 2004? It was the year of the Athens Olympics, and on belly it was time to plan a big session in front of the TV, with lots of friends and Greek snacks of course. Luckily at that time Sophia Zachariou, TV producer/researcher of Greek descent was living in Mullumbimbi (she’s back in the big smoke now and involved in a lot of very entertaining series, like the Chaser’s war on everything). She shared her recipe for that Greek classic, the cheesy triangles you find in most Greek snack bars.
TIROPITA – CHEESE TRIANGLES/PIE
500 g. Bulgarian or Greek feta cheese…don’t get the Aussie one
500 g. soft ricotta cheese
1 handful mint leaves (chopped)
1 bunch parsley (chopped)
puff or filo pastry … I prefer puff
Pre – heat oven to 180-200 C.
Grease a flat oven tray.
In a big bowl, combine all the cheeses, mint, parsley, salt and pepper. Mix very well together then stir in the 4 eggs.
Lay the pastry out flat , one sheet at a time. Cut the pastry into medium or small triangles. Put some of the mixture into the centre of each triangle and fold over once to make little triangle pies.
You should get about 10 or so medium size pies out of this mixture.
Bake for about 15 minutes or test to see if they are cooked.
They keep very well if frozen raw.
NDT(Note de Tess) : look for feta in large 1 kg or 500 gram containers – it is much better value and keeps very well in its brine or covered with olive oil and herbs
Available locally King Island (I think it is ok- only decent Oz feta), or Bulgarian in white/green tins