About this recipe:This recipe makes enough for a party. Great finger food! They are traditonal Greek savoury pastries called Tiropetes. They can be prepared ahead of time, and frozen after folding the filo pastry into triangles.
Makes: 100 triangles
50g butter, melted
3 tablespoons plain flour
450ml hot milk
1 pinch salt and white pepper to taste
450g frozen filo dough, thawed
450g feta cheese, crumbled
3 egg yolks
120g Cheddar cheese, grated
225g butter, melted and divided
2 tablespoons chopped flat leaf parsley
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Method Prep:45min › Cook:15min › Ready in:1hr
Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.
When the sauce is cooled, stir in the feta cheese, egg yolks, Cheddar, 3 tablespoons melted butter and parsley.
Preheat the oven to 190 C / Gas 5. Cut the sheets of filo dough into strips about 7.5cm wide. Use one stack at a time, covering the rest with a damp tea towel to keep them from drying out.
Lay out one piece of filo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking tray, and continue with the remaining strips of dough.
The triangles can be frozen at this stage or baked for 15 to 20 minutes in the preheated oven, or until golden brown. Serve warm.