Prep 45 mins
Cook 30 mins
These are small Greek turnovers with a delicious feta cheese filling. They are best served fresh from the oven, while still very very hot, with cold drinks (retsina goes very well with feta). Makes a wonderful appetizer, or serve with Greek salad for a light supper. From Anna Thomas' The Vegetarian Epicure; suitable for ovo-lacto vegetarians.
- 1 lb phyllo dough
- melted butter, for brushing (or use olive oil spray)
- 1 lb feta cheese
- 1⁄4 cup shredded parmesan cheese (not the kind that comes in a can)
- 2 large eggs
- fresh ground black pepper
- oregano (dried or chopped fresh)
- olive oil
- Place 1/2 lb of the filo on a flat work surface, covering unused sheets with slightly dampened paper towels to prevent drying out. Take one sheet at a time of filo, brush with butter or spray with olive oil spray, and stack sheets one on top of another until all of the 1/2 lb is used. Cut into 9 even squares of about 4 1/2 inches per side. Repeat with second 1/2 lb of filo. You should have 18 squares when done.
- Combine feta, parmesan, eggs, a small amount of oregano, and about 1 teaspoon of olive oil. Grind in a fair amount of black pepper (no salt is needed, because feta is very salty). Mix well.
- Coat 1-2 baking sheets with nonstick spray or line with parchment paper. Preheat oven to 350* F.
- Place a spoonful of cheese filling into the middle of each square of filo, moisten edges of square with a little water, and fold edges over to form a triangle. Press edges very firmly together to seal well. Repeat with remaining filo squares.
- Place turnovers on baking sheets. Brush turnovers with more butter or spray with olive oil spray.
- Place in hot oven and bake for about 30 minutes or until golden brown and very hot. Serve immediately.