- Prep time 25 minutes
- Total time 50 minutes
- Portion size 12 servings
Ingredients
Method
Preheat oven to 350°F; line two large baking sheets with parchment paper. Set aside.
In food processor, pulse feta, Gouda and cottage cheeses, garlic and nutmeg until combined. Season with salt and pepper; set aside.
On work surface, lay out one sheet of phyllo dough; brush with melted butter (cover the other sheets with clean damp tea towel to prevent them from drying out). Lay second sheet of dough on top; brush with butter. Cut dough widthwise into 6 equal strips. Place about 1 tbsp of the reserved cheese mixture at one end of one of the strips. Fold one corner of dough over filling to form triangle. Continue folding triangle along the strip; press end of dough strip onto top of triangle to seal. Repeat with remaining sheets of phyllo dough and cheese mixture to create 12 tiropita in total. Brush both sides of tiropita with melted butter. Sprinkle with sesame seeds.
Bake until pastry is golden brown and crispy, 20 to 25 minutes. Let cool for a few minutes. Serve with Honey-Tahini Dip.
Honey-Tahini Dip
In bowl, whisk together 1/2 cup olive oil, 1/4 cup tahini, 3 tbsp liquid honey, 2 tbsp white wine vinegar and 1 clove garlic, finely chopped. Season with salt and pepper.
Nutritional facts Per serving: about
- Iron 0.6 mg
- Fibre 1 g
- Sodium 250 mg
- Sugars 5 g
- Protein 5 g
- Calories 245
- Total fat 20 g
- Cholesterol 28 mg
- Saturated fat 7 g
- Total carbohydrate 11 g
