I love Greek food! I was recently asked to make Tiropitas recently for a New Years Eve party. They came out very well. I adapted the Spanakopita recipe that I love so much and came up with, what I think, is a winner! Cheapest trip to Greece you’ll ever spend…no passports necessary! I later heard that the Tiropitas were a big hit!
1 box of phyllo dough
4 ounces cream cheese, softened
4 ounces crumbled feta cheese
1/2 cup ricotta cheese
1 cup spinach, cooked and drained
2 tablespoons parsley, chopped
1/2 teaspoon kosher salt
1 teaspoon fresh lemon zest
1/2 red onion, minced
4 cloves garlic, minced
1 teaspoon olive oil plus extra for brushing
Combine cream cheese, feta, ricotta cheese, spinach, lemon zest, parsley and salt in a bowl.
Heat olive oil in a small skillet and cook the onions and garlic over medium high heat until translucent. Add to cheese mixture.
Unroll your phyllo dough out onto your counter and cut it into thirds vertically. I like to use my ruler to measure. Simply divide the width in three and cut from top to bottom using a sharp knife. Cover with a clean dishtowel to keep from drying out.
Place two pieces of phyllo dough in front of you. Place a tablespoon or so of filling near the edge and turn as you roll up to form a triangle. Continue turning until you come to the end. A nice thick triangle will be formed.
Brush with a little olive oil and sprinkle with sesame seeds.
Bake in a preheated 375 F oven until brown about 10 minutes.
Tip: If I had black sesame seeds on hand, I would have combined white and black sesame seeds which would have looked amazing!