8 September 2020



Allow the summer to last with those little Greek cheese turnovers.

If you don’t have Mizithra, you can also use Feta…


For 20 pieces

  • 5 filo pastry sheets
  • 200g (7 oz) of Mizithra
  • 1 egg
  • 1 pinch of fleur de sel
  • 1 tbsp of olive oil
  • 2 mint sprigs
  • 50g (1/4 cup) of melted butter
  • Thyme honey
  • Sesame seeds

In a bowl, lightly beat the egg with a fork, then mix with the olive oil, the Mizithra, the pinch of Fleur de sel and the finely chopped mint.

Cut the filo pastry sheets in four strips.

Brush each strip with the melted butter, then drop a tsp of cheese filling at one end and fold over the pastry sheet in triangle shape, again and again to another end. Tyropitas will be then well closed.

Place the tyropitas on a baking sheet, brush them with the rest of the butter and bake in preheated oven at 180°C (350°F), for about 15 minutes, until they are golden brown.

Serve lukewarm with a drizzle of honey.

Enjoy as appetizer or with a salad.

Plate: Naxos @ Bernardaud

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