A Greek classic, tiropita is made by mixing feta and strained farmer cheese with egg, wrapping the filling in thin filo pastry, and baking until crisp. These triangular pastries can be served warm or at room temperature.
Mix the crumbled feta with the strained farmer cheese, egg, dill, and black pepper until smooth.
Cut the filo sheets into long strips and brush each one with melted butter.
Place one spoonful of filling at the end of each strip and fold it into a triangle. Repeat until all the filling is used.
Brush the pastries with the remaining butter and bake in an oven preheated to 190°C / 375°F for 25 minutes, until golden.
Brushing the filo sheets lightly with melted butter as you fold them makes the layers even crispier. Allergens: wheat (gluten), milk and dairy (feta and farmer cheese), and egg.
Filoyu şeritler halinde kesip üçgen katlamak ilk seferimde biraz zaman aldı ama 20 dakikada 20 üçgen çıkardım, hiçbiri yırtılmadı. Fırından çıkınca gerçekten çıtır çıtırdı, oda sıcaklığında bile aynı gevrekliği korudu.
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