Tiropita

Method

1. 1

   Heat the oven

   Heat the oven to 190°C conventional or 170°C fan. Line a baking tray with baking paper.

2. 2

   Make the filling

   At room temperature, 5 minutes: crumble the feta into a bowl. Mix with the ricotta, eggs, parsley, dill, nutmeg and black pepper until combined.

3. 3

   Prepare the filo

   At room temperature, 3 minutes: lay one filo sheet on a clean surface and brush lightly with melted butter. Keep the remaining sheets covered with a slightly damp tea towel while you work.

4. 4

   Cut the filo

   At room temperature, 10 minutes: cut the buttered sheet lengthways into 3 strips.

5. 5

   Fill the strips

   Put a heaped tablespoon of filling at one end of each strip. Fold the corner over the filling to make a triangle.

6. 6

   Fold the parcels

   Continue folding the triangle along the strip, like folding a flag. Brush the outside with butter, then repeat with the remaining filo and filling.

7. 7

   Bake

   Bake at 190°C conventional or 170°C fan for 20 to 25 minutes, turning the tray once, until the parcels are puffed and deeply golden.

8. 8

   Cool and serve

   Rest at room temperature for 5 minutes until the filling is set enough to handle, then serve warm.

Tips

• Keep unused filo covered with a slightly damp tea towel so it does not dry and crack.
• Do not add salt, as feta is already salty.
• If the parcels are pale, bake for a few more minutes until the filo is crisp.

Swaps

• Use chopped mint instead of dill.
• Use salted butter instead of unsalted butter, if that is what you have.

Storing

Keep leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven until hot and crisp.