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Author Notes: My version of the delicious pastry, traditionally served for breakfast with a drizzle of honey. —Alexandra V. Jones
Food52 Review: WHO: Alexandra V. Jones is a beer-lover, Portland resident, and author of the blog Lollipopsicle, which emphasizes local ingredients.
WHAT: An old-school Mediterranean pastry made with feta and ricotta folded into phyllo -- and don't hold the butter.
HOW: Fold feta, ricotta, dill, mint, white pepper, and an egg into sheets of phyllo, then brush with butter and bake.
WHY WE LOVE IT: These delicious, yet simple, Greek pastries take the best parts of spanakopita (flaky crust, cheesy insides) and hold back off the spinach, making a versatile dish that can be enjoyed at any meal. —The Editors
- 1 cup feta cheese, crumbled
- 1 cup fresh ricotta
- 1 teaspoon dried dill (or 1 tablespoon fresh dill)
- 1 teaspoon dried mint
- 1/2 teaspoon white pepper
- 1 egg
- 12 sheets good quality phyllo dough, thawed
- 1 stick of butter melted (Clarified is best)
- Preheat oven to 375 ºF. Combine feta, ricotta, dill, mint, white pepper, and egg.
- Working quickly, brush one sheet of phyllo with butter, then top it with another sheet of phyllo and brush that with butter, too.
- Place a few tablespoons of cheese filling on the bottom right corner of phyllo and fold the sheets over widthwise so that the cheese is sandwiched between 2 layers of dough on each side. Brush the phyllo with butter, then fold it up into triangle, working from the bottom up -- it's kind of like folding a flag.
- Repeat until you finish all 6. Brush with a bit more butter, and bake on a sheet pan for 20 minutes, or until golden.
- Your Best Family Recipe, Part 2 Contest Finalist!
- This recipe was entered in the contest for Your Best Breakfast Baked Good