Greek Tiropitakia With Feta, Ricotta And Olive Filling – a delicious recipe with feta, ricotta cheese, kalamata olive, egg, pastry, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C.
2
Prepare filling by crumming feta cheese in a large bowl.
3
Mix ricotta cheese into the feta cheese.
4
Chop up olives into small bits and put in mixture.
5
Crack and egg and mix into the mixture, making sure the egg is mixed well.
6
Prepare the phyllo sheets by placing them one at a time on a bench and drizzling them with a splash of butter.
7
Chop the phyllo sheets into 4 squares.
8
Place a teaspoon of the cheese mixture about 3cm away from an edge of each square.
9
Fold each square and make them into a triangle shape.
10
If desired, you may fold the triangle again.
11
Back in oven for aprox 10-15mins and check regually.
12
When golden brown, take out of oven and if desired serve with olive oil.
21033
kcal
Calories
2121
g
Fat
135
g
Carbs
443
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 6 ingredients. The key ingredients include: 200 g feta, 150 -160 g ricotta cheese, 1 cup kalamata olive, 1 egg, and more.
Yes, Greek Tiropitakia With Feta, Ricotta And Olive Filling 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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