FETA CHEESE FILO TRIANGLES (TIROPITAKIA)

Feta Cheese Filo Triangles (tiropitakia) image

A delicious Greek appetizer that you can assemble ahead of time, perfect for easy entertaining!

Provided by Marilena Leavitt

Time 1h

Yield 24

Number Of Ingredients 14

Ingredients

½ lb. Greek feta cheese, crumbled
½ lb. ricotta cheese (full fat) or Greek anthotiro (if you can find it)
1 lrg. egg, beaten
¼-½ tsp. sea salt
¼ tsp. freshly ground pepper
--- pinch of nutmeg
½ lb. filo dough (I used Fillo Factory), thawed
½ cup extra virgin olive oil, for brushing on the filo (or more if needed)
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP. cider (or red wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP. extra virgin olive oil

Steps:

Preheat oven to 350˚ F. Line two baking sheets with parchment paper and set aside. Remove the package of filo from the refrigerator.
Combine cheeses, egg, salt and pepper in a bowl. Stir until blended and set aside.
Set up your station: you will need a large cutting board, a spoon, a pastry brush and the filo dough. Unwrap the filo dough and cover it well with plastic wrap and a kitchen towel while you work.
Lay one sheet of filo horizontally oriented in front of you on your cutting board. Brush it with olive oil. Place a second sheet of filo on top of the first and brush it with some more olive oil. Run a knife down the filo dough every two inches and cut into eight even strips.
Place one spoonful of the cheese mixture at the end of each strip. Lift one corner and fold it over to enclose the filling and make a triangle. Continue folding from side to side till you get to the end of the strip. Brush it with some olive to seal the end. Place on prepared pan, seem-side down. Brush the tops of the triangles with olive oil to keep them moist. Repeat process until you have used up all the filling.
Bake for 20-25 minutes or until golden brown. Let cool briefly before serving.
In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
Slowly stream in the extra virgin olive oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
Refrigerate for at least an hour. Bring to room temperature, stir again and serve as a spread for toasted pita wedges, on crostini or with crudités.