Greek Chile-Cheese Pastries – a delicious recipe with pastry, butter, eggs, cheese, Feta cheese, fresh parsley. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Brush baking sheets with melted butter. Beat eggs, cheeses, parsley and salt together until well blended. Stack 2 pastry sheets; cut stacked sheets lengthwise in 3-inch wide strips.
3
Brush each 2-layer strip with melted butter on both sides, then place a spoonful of cheese filling at one end of each strip.
4
Top with a few pieces of chile.
5
Fold one corner of strip over filling to create a triangular end, then fold triangle over on itself.
6
Continue to fold triangle from side to side until you reach end of pastry strip.
7
You should have a triangle shaped pastry.
8
Pierce top of pastry with a wooden pick and place on buttered baking sheet.
9
Continue to make pastries with remaining filo sheets, cheese filling and chilies.
10
Bake 30 to 40 minutes or until golden brown and flaky.
11
Makes about 4 dozen pastries. If you prefer a milder flavor, substitute Muenster cheese for the Greek Feta.
989
kcal
Calories
80
g
Fat
4
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 to 12 oz. filo pastry, thawed if frozen, melted unsalted butter, 2 eggs, 1 lb. small curd cottage cheese (about 2 c.), and more.
Yes, Greek Chile-Cheese Pastries falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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