And yes, of course I over-stuffed mine. I can't seem to hold back when it comes to cheese. You must remember that I am a self-admitted cheeseslut. And I'm not ashamed. Let those babies burst at the seams...I don't mind licking my fingers.
The only thing that could make these parcels any more fabulous and stinky? That would be a good side of Sundried Tomato, Walnut, Olive and Oregano Relish and/or a side of Parsley, Raisin, Pine Nut, and Caper Relish. And as long as you share, there's no need to worry about your breath offending. Offend together, that's my motto.
I am sharing this post with:
Tiropita (Cheese Pies)
Prep Time: 20 minutes
Cook Time: 30 minutes
Keywords: bake appetizer side vegetarian cheese phyllo Greek
Ingredients (9 "pies")
- 1 lb. Feta cheese, coarsely shredded
- 7 oz. Ricotta
- ⅓ c. whole milk
- 27 sheets phyllo dough (~9"x10")
- olive oil
Preheat oven to 350° F. Grease a 9" x 13" baking dish.
Mix and mash feta, ricotta, and milk together in a small bowl.
Lay phyllo dough out flat and keep loosely covered with a damp cloth or towel between uses.
On a large cutting board (or similar work surface), lay one sheet of phyllo dough out horizontally. Brush with olive oil. Repeat with two more layers of phyllo and olive oil.
Spoon 2 tablespoons of filling along one short end, leaving about an inch border on each side. Spread filling in an even line. Roll it up fairly tightly, starting with a roll to cover filling, then folding in the inch overhang and continuing to roll.
Brush the entire surface with more olive oil. Arrange in prepared pan (seam side up) and repeat with remaining phyllo to make 8 more rolls.
Bake for ~30 minutes or until golden. Cool for just a bit until you're able to handle. Enjoy warm.
Spread with one or more piquant relishes for an ultimate flavor experience.
adapted from Food From Many Greek Kitchens
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