Remember winter 2004?\u00a0 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.\u00a0 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\u00a0 the Chaser’s war on everything). \u00a0 She shared her recipe for that Greek classic, the cheesy triangles you find in most Greek snack bars.<\/p>\n
500 g. Bulgarian or Greek feta cheese\u2026don\u2019t get the Aussie one Pre \u2013 heat oven to 180-200 C. NDT(Note de Tess) : look for feta in large 1 kg or 500 gram containers \u2013 it is much better value and keeps very well in its brine or covered with olive oil and herbs Remember winter 2004?\u00a0 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.\u00a0 Luckily at that time Sophia Zachariou, TV producer\/researcher of Greek descent was living in Mullumbimbi (she’s back in the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":211,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-213","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=213"}],"version-history":[{"count":4,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/213\/revisions"}],"predecessor-version":[{"id":216,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/213\/revisions\/216"}],"up":[{"embeddable":true,"href":"https:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/pages\/211"}],"wp:attachment":[{"href":"https:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTIROPITA \u2013 CHEESE TRIANGLES\/PIE<\/strong><\/p>\n
\n500 g. soft ricotta cheese
\n1 handful mint leaves (chopped)
\n1 bunch parsley (chopped)
\n4 eggs
\npuff or filo pastry \u2026 I prefer puff<\/p>\n
\nGrease a flat oven tray.
\nIn a big bowl, combine all the cheeses, mint, parsley, salt and pepper.\u00a0 Mix very well together then stir in the 4 eggs.
\nLay the pastry out flat , one sheet at a time.\u00a0 Cut the pastry into medium or small triangles.\u00a0 Put some of the mixture into the centre of each triangle and fold over once to make little triangle pies.
\nYou should get about 10 or so medium size pies out of this mixture.
\nBake for about 15 minutes or test to see if they are cooked.
\nEat !
\nThey keep very well if frozen raw.<\/p>\n
\nAvailable locally King Island (I think it is ok- only decent Oz feta), or Bulgarian in white\/green tins<\/p>\n","protected":false},"excerpt":{"rendered":"