Greek cheese pastries

Greek Feta Cheese Pastries

Greek Feta Cheese Pastries


Greek feta cheese pastries


Updated post.

Greek feta cheese pastries are a light and fluffy traditional Greek snack usually enjoyed by Greeks mid-morning purchased from street vendors or made by their parents. I’m vegan so don’t eat them but as always I like to share diverse dishes enjoyed by the family.

Easy to bake and fun for all the family to make and eat, they would also make a pleasing starter or canapé at dinner parties.



250g feta cheese (crumbled)
250g of unsalted anari cheese (soft Cyprus cheese) or ricotta cheese
4 eggs, lightly beaten
1 small handful of fresh mint, finely chopped or 1 tablespoon of dried mint
sea salt & freshly ground black pepper
400 g or 17 sheets of filo pastry
225g unsalted butter, melted
A few sprigs of fresh flat-leaf parsley to garnish


In a bowl, mix together the cheese, 3 eggs, mint, sea salt, and pepper.

Place the remaining egg into a small bowl and beat lightly.

Lay 1 filo pastry sheet vertically on a work surface and brush melted butter so it will not dry up. With a small, sharp knife, cut the sheet crosswise into 3 rectangles.

Place a tablespoon of cheese mixture in the center of each rectangle. Keep folding the rectangular pastry over the filling to form a triangle with many layers. Moisten the edge of the triangle into the beaten egg to seal it.

Place on a lightly greased baking sheet and brush the triangle with melted butter. Repeat the process until you have made as many as you desire.

Bake in a preheated 180°C oven for 15 to 20 minutes until golden brown.

Alternatively, fry in vegetable oil in a deep frying pan ensuring the pastries are covered in hot oil at 190°C. Remove with a slotted spoon and place on a kitchen towel to absorb excess oil.

Garnish with fresh parsley and serve warm with a Greek salad.

If you wish to freeze the pastries, dust lightly with flour and place in a tray or a plastic container with a lid. You can freeze up to 6 months.

Photograph ©Peter Broadbent.


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