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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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These are small Greek turnovers with a delicious feta cheese filling. They are best served fresh from the oven, while still very very hot, with cold drinks (retsina goes very well with feta). Makes a wonderful appetizer, or serve with Greek salad for a light supper. From Anna Thomas' The Vegetarian Epicure; suitable for ovo-lacto vegetarians. Ingredients:
1 lb phyllo dough |
melted butter, for brushing (or use olive oil spray) |
1 lb feta cheese |
1/4 cup shredded parmesan cheese (not the kind that comes in a can) |
2 large eggs |
fresh ground black pepper |
oregano (dried or chopped fresh) |
olive oil |
Directions:
1. Place 1/2 lb of the filo on a flat work surface, covering unused sheets with slightly dampened paper towels to prevent drying out. Take one sheet at a time of filo, brush with butter or spray with olive oil spray, and stack sheets one on top of another until all of the 1/2 lb is used. Cut into 9 even squares of about 4 1/2 inches per side. Repeat with second 1/2 lb of filo. You should have 18 squares when done.
2. Combine feta, parmesan, eggs, a small amount of oregano, and about 1 teaspoon of olive oil. Grind in a fair amount of black pepper (no salt is needed, because feta is very salty). Mix well.
3. Coat 1-2 baking sheets with nonstick spray or line with parchment paper. Preheat oven to 350* F.
4. Place a spoonful of cheese filling into the middle of each square of filo, moisten edges of square with a little water, and fold edges over to form a triangle. Press edges very firmly together to seal well. Repeat with remaining filo squares.
5. Place turnovers on baking sheets. Brush turnovers with more butter or spray with olive oil spray.
6. Place in hot oven and bake for about 30 minutes or until golden brown and very hot. Serve immediately.
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