Tyropitakia

By The Canadian Living Test Ktichen

50 people added this to their Recipe Box

This recipe makes 36 servings

Nutritional Info
Per piece: about	-
cal	7777 cal
pro	3 g3g pro
total fat	6 g6g total fat
sat. fat	3 g3g sat. fat
carb	4 g4g carb
fibre	00 fibre
chol	24 mg24mg chol
sodium	127 mg127mg sodium
% RDI:	-
calcium	55 calcium
iron	33 iron
vit A	44 vit A
vit C	22 vit C
folate	55 folate

One sheet of phyllo makes a soft, slightly crisp wrapper for these triangular cheese-filled pastries. For a crunchy version, use two sheets, brushing with butter between layers. Serve with the Greek licorice-flavoured liqueur called ouzo.

Ingredients

9 sheets phyllo pastry 9 9sheets phyllo pastry
1/3 1/3cup cupbutter, melted or extra-virgin olive oil
Filling:
1-1/4 1-1/4cups cupscrumbled feta cheese, (about 6 oz)
3/4 cup ricotta cheese 3/4 3/4cup cupricotta cheese
1/2 1/2cup cupfinely grated romano cheese, or shredded Asiago cheese
2 eggs 2 2eggeggs
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp cinnamon 1/4 1/4tsp tspcinnamon
1 pinch ground nutmeg 1 1pinch pinchground nutmeg
1/2 cup chopped walnuts 1/2 1/2cup cupchopped walnutwalnuts
2 green onions , minced2 2green oniongreen onions, minced
3 tbsp fresh parsley , chopped3 3tbsp tbspfresh parsley, chopped
3 tbsp fresh dill , chopped3 3tbsp tbspfresh dill, chopped

Preparation

Filling: In bowl, beat together feta, ricotta and Romano cheeses, eggs, pepper, cinnamon and nutmeg until fairly smooth with some larger chunks. Stir in walnuts, green onions, parsley and dill. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.

Spoon about 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.

Place triangles on parchment paper–lined rimless baking sheets; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.)

Bake in top and bottom thirds of 400°F (200°C) oven until golden, about 15 minutes, 20 minutes if frozen.

Source : Canadian Living Magazine: August 2007