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. We adore them in this house.
Easy to bake and fun for all the family to make and eat, they would also make a fantastic starter or as canapés at a dinner party.
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.