Ingredients
Makes 8-10 pittes
375g Antoniou Fillo Pastry
250g salted butter, melted
300g Feta cheese, crumbled
200g mozzarella (or other) cheese, grated (optional)
Honey
Sesame seeds
Method
Before you begin this Filo Pastry recipe, take your chilled Filo Pastry out of the fridge to bring it up to room temperature.
To make each individual pita, place one piece of pastry on your workbench and brush with butter. Place another sheet of pastry on top to create a cross, and brush with butter. Sprinkle 30g of crumbled Feta over the centre of the pita (as well as 20g of another cheese if you want to make it cheesier). Fold the Fillo sides into the centre and over the feta, to enclose the pita, brushing with butter at every fold. Repeat with remaining Fillo and feta.
Heat a pan over medium heat and add the pita to the pan, one at a time. Cook on each side for 1-2 minutes, until the pastry is golden. Drizzle with honey, sprinkle with sesame seeds and serve immediately.
Watch how to make a Feta Pan Tiropita in under five minutes, using Fillo Pastry and a frying pan