Entrées – Tiropetes – Feta-Filled Phyllo – Greece

When working with phyllo dough, always cover the sheets not used at the moment with a wet dishcloth.

Drain the cottage cheese and press it through a sieve into a suitable bowl. Add the parsley, oregano, feta, garlic and eggs. Mix well. Set aside to cool until ready to use.

Preheat the oven to 200 degrees. Using a sharp kitchen knife or kitchen scissors, cut a phyllo leaf lengthwise into 3 5 x 30 cm strips. Lightly butter the strips. Place 1 tsp of the cheese mixture on one end of a strip form and wrap into a 5 cm triangle. Wrap further (like a flag) to make a triangular appetizer. Place on an ungreased parchment paper. Do the same with the remaining dough. Bake in 15 minutes until golden brown. Serve hot.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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