Author Notes
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
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Ingredients
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1 cup
feta cheese, crumbled
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1 cup
fresh ricotta
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1 teaspoon
dried dill (or 1 tablespoon fresh dill)
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1 teaspoon
dried mint
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1/2 teaspoon
white pepper
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1
egg
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12
sheets good quality phyllo dough, thawed
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1
stick of butter melted (Clarified is best)
Directions
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Preheat oven to 375 ºF. Combine feta, ricotta, dill, mint, white pepper, and egg.
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Working quickly, brush one sheet of phyllo with butter, then top it with another sheet of phyllo and brush that with butter, too.
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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.
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Repeat until you finish all 6. Brush with a bit more butter, and bake on a sheet pan for 20 minutes, or until golden.
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