Ingredients
375g Antoniou Fillo Pastry
200g Ricotta cheese
50g Halloumi, grated
50g Kefalograviera, grated
50g Feta cheese, crumbled
1 Tbsp fresh mint, chopped
5 Tbsp extra virgin olive oil
½ tsp salt
80ml extra virgin olive oil, for brushing the pastry
150ml soda water
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius, fan forced. Grease a 30cm round baking dish with extra virgin olive oil.
To assemble the Fillo Pastry
Brush one sheet of Fillo Pastry with oil. Lay the sheet of Fillo Pastry over half of the baking dish then another sheet on the other side, allowing some overhang. Fold the overhanging pastry back into the pan to form an edge.
In a bowl combine the cheese, mint, 5 tablespoons olive oil and salt. Mix well.
Place one sheet of oiled Fillo Pastry horizontally over the top half of the tray and another along the bottom half, allowing some Fillo Pastry to overhang on the sides of the tray. Lay one sheet of Filo Pastry onto your workspace, with the long side of the Fillo Pastry facing you. Brush with oil and lay a second sheet of Fillo Pastry on top, oiling again. Dollop approximately 7 teaspoons of the cheese mixture randomly onto the pastry.
Using your fingers, crinkle the pastry in a loose concertina design allowing the cheese mixture to remain exposed. Coil the pastry to resemble a rose and transfer it to the middle of the baking tray. Repeat with the remaining Fillo Pastry, spiralling it around the centre rose. Pour the soda water over the tiropita.
Bake for 50 minutes or until golden and crispy all over.
Recipe and video: Mary Politis from Mary’s Kouzina
Learn how to make a Four Cheese Tiropita with soda water