A lot of the best Greek food comes in a triangle shape and/or is made with phyllo dough. Tiropites, triangular cheese pies, do both. Buttery phyllo pastry is wrapped around a wonderful combination of Greek cheeses with green onions, parsley and nutmeg, and baked.
Excellent cheese appetizer which doubles as a brunch menu item. They're freezable, too, and go right from the freezer to the oven. Check out the make-ahead directions.
This recipe fittingly calls for two Greek cheeses, feta and kasseri or kefalotyri. The feta is a must, but the other can be switched out for a similar cheese such as gruyere, provolone, muenster or, in a pinch, mozzarella.
1/4 cup flour
1 cup milk
4 large eggs
8 ounces crumbled feta cheese
8 ounces grated kasseri or kefalotyri cheese
1/2 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 teaspoon pepper
1/4 teaspoon nutmeg (freshly ground if possible)
1 pound fresh or thawed phyllo sheets
1/2 pound (2 sticks) melted butter, at least
Melt the 2 tablespoons of butter in a medium saucepan. Gradually whisk in the flour. It will be thick. Add the milk. Still whisking, add the eggs, one at a time, until well-incorporated. Remove from the heat.
Now add the cheeses and the green onions, parsley, pepper and nutmeg. Stir well and set aside.
Cut a sheet of phyllo lengthwise into (4) 3-inch strips. Brush the strips with melted butter. (Your phyllo should be 12" x 18" but if not you may need to use 2 stacked, buttered strips per tiropita.)
Place a tablespoon of the filling at the bottom end of a strip, the end closest to you. Fold one point over the filling to meet the opposite edge. Continue folding the pastry over in a triangle shape until you reach the end, the way you would fold a flag. The filling will be neatly trapped in an envelope. Repeat with each strip. (Here's a step-by-step triangle-folding page, if you need pictures.)
Brush the folded tiropites with butter and bake on cookie sheets in a preheated 350˚ oven until golden brown, 20 to 30 minutes. Cool slightly and serve. Makes 4 to 5 dozen.
Make ahead directions:
After folding and buttering the pies, stack them between layers of wax paper in freezer bags and freeze for up to 4 months. Keep frozen until ready to bake. Then bake as above, although it will take a little longer to brown them.