Greek Feta Cheese Pastries l Honest Mum food site

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Greek feta cheese pastries are a light-weight and fluffy conventional Greek snack normally loved by Greeks mid-morning bought from avenue distributors or made by their dad and mom. I’m vegan so don’t eat them however as at all times I prefer to share numerous dishes loved by the household.

Straightforward to bake and enjoyable for all of the household to make and eat, they might additionally make a delightful starter or canapé at dinner events.

Components:

250g feta cheese (crumbled)
250g of unsalted anari cheese (delicate Cyprus cheese) or ricotta cheese
4 eggs, evenly overwhelmed
1 small handful of recent mint, finely chopped or 1 tablespoon of dried mint
sea salt & freshly floor black pepper
400 g or 17 sheets of filo pastry
225g unsalted butter, melted
Just a few sprigs of recent flat-leaf parsley to garnish

Technique:

In a bowl, combine collectively the cheese, 3 eggs, mint, sea salt, and pepper.

Place the remaining egg right into a small bowl and beat evenly.

Lay 1 filo pastry sheet vertically on a piece floor and brush melted butter so it is not going to dry up. With a small, sharp knife, minimize the sheet crosswise into 3 rectangles.

Place a tablespoon of cheese combination within the middle of every rectangle. Preserve folding the oblong pastry over the filling to type a triangle with many layers. Moisten the sting of the triangle into the overwhelmed egg to seal it.

Place on a evenly greased baking sheet and brush the triangle with melted butter. Repeat the method till you will have made as many as you need.

Bake in a preheated 180°C oven for 15 to twenty minutes till golden brown.

Alternatively, fry in vegetable oil in a deep frying pan making certain the pastries are coated in scorching oil at 190°C. Take away with a slotted spoon and place on a kitchen towel to soak up extra oil.

Garnish with recent parsley and serve heat with a Greek salad.

Should you want to freeze the pastries, mud evenly with flour and place in a tray or a plastic container with a lid. You may freeze as much as 6 months.

{Photograph} ©Peter Broadbent.