| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Appetizers, Vegetarian, Pies |
25 |
Pies |
INGREDIENTS
| 8 |
oz |
Feta cheese |
| 2 |
oz |
Gruyere cheese or cottage |
|
|
Cheese (see note) |
| 2 |
|
Eggs (lightly beaten) |
| 2 |
tb |
Fresh mint or dill, finely |
|
|
Chopped |
| 8 |
|
To 10 sheets of fillo pastry |
| 3 |
oz |
Melted butter |
|
|
Oil for greasing |
INSTRUCTIONS
-
Preheat the oven to 350 F/ 180 C/ gas mark 4.
To make the filling, drain the feta of its salty water and crumble into a
bowl with a fork or fingers. Add the Gruyere/cottage cheese, eggs and
dill/mint to the Feta and mix well.
Cut the whole stack of fillo pastry into 3/4 long strips about 3 inches
wide. Brush each sheet with melted butter, place a (quite heaped) teaspoon
of filling at one end (in the corner). Fold over diagonally to cover and
keep folding into triangular pies - making sure that all sides have as many
layers as possible to avoid spillage. Place the pies on an oiled baking
sheet, brush the tops with butter and bake for 20 minutes or until crisp
and light golden.
Good when warm - can keep for a few days in an airtight container.
You could also use more spinach instead of the herbs and decrease the
amount of cheese used proportionally.
(note: Here in the UK Feta is saltier than in Greece so this is why these
ingredients are added)
Time: 50 minutes Source: Sainsbury's "the cooking of Greece and Turkey" by
Rena Salaman
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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