My version of the delicious pastry, traditionally served for breakfast with a drizzle of honey. —Alexandra V. Jones
Test Kitchen Notes
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
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.