Tiropitakia (Small Cheese Pastries)

Ingredients

• 1 Pck. Package of phyllo dough (approx. 450g)
• 200g Feta cheese, crumbled
• 100g Graviera or Kasseri cheese, grated
• 1 Egg, lightly beaten
• 2 EL Fresh mint, chopped
• Prise Nutmeg
• 50g Butter, melted
• 50g Olive oil

Instructions

1. First, preheat the oven to 190°C (375°F) conventional. In a medium bowl, combine the crumbled feta and grated hard cheese, such as Graviera or Kasseri. Add the lightly beaten egg, fresh chopped mint, and a pinch of nutmeg. Mix everything thoroughly until a homogeneous filling forms. Ensure the feta is well crumbled to avoid lumps.
2. Carefully unroll the phyllo dough and lay the individual sheets flat on a clean work surface. Melt the butter in a small saucepan over low heat and stir in the olive oil. Generously brush the edges of each phyllo dough sheet with this butter and oil mixture to make them pliable and ensure they seal well later.
3. Take one brushed phyllo dough sheet and carefully cut it lengthwise into 3 to 4 even strips. A sharp pair of scissors or a pizza cutter works best for this. The width of the strips should be about 7-8 cm (approximately 3 inches), depending on your desired tiropitakia size. Work quickly to prevent the dough from drying out.
4. Now, place a small teaspoon of the savory cheese mixture at the bottom end of each dough strip. Be careful not to use too much filling, as the pastries might tear during folding. Leave enough space around the filling to effectively seal the dough.
5. Fold the bottom corner of the dough strip diagonally over the filling, creating a small triangle. Continue folding the dough strip into triangles repeatedly until you reach the top end. Press the edges firmly together to ensure the filling doesn't escape during baking and the shape is maintained.
6. Carefully place the shaped tiropitakia onto a baking sheet lined with parchment paper. Ensure there is enough space between each pastry so they don't stick together during baking. The seam should face downwards to prevent them from opening up in the oven.
7. Now, generously brush the top of each tiropitaki with the remaining butter and oil mixture. This will ensure a golden-brown and extra-crispy crust. You can use a silicone brush for this. Even distribution of the fat is crucial for the perfect baking result.
8. Place the baking sheet with the tiropitakia into the preheated oven. Bake them for approximately 15-20 minutes at 190°C (375°F). Keep a close eye on them until they develop a beautiful golden-brown color and are crispy. Remove from the oven and let them cool briefly before serving. Perfect as an appetizer or snack!

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