Ingredients
Makes approximately 25 Tiropites
375g Antoniou Fillo Pastry
200g feta cheese
1/2 a red capsicum, chopped roughly
1/4 cup extra virgin olive oil
2 cloves fresh garlic
2 tablespoons Greek yogurt
1 long chilli
Extra olive oil, for brushing Fillo
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat oven to 170 degrees Celsius.
In a food processor, combine feta cheese, capsicum, olive oil, garlic, yogurt and chilli. Process or blend until smooth. Set aside and prepare the Fillo.
Lay out a sheet of Fillo Pastry vertically in front of you. Drizzle and brush with olive oil then lay another sheet over the top. Use a sharp knife to cut along the Fillo vertically creating 3 strips.
Brush each strip lightly with oil then at the end of each strip add 1 heaped tablespoon of the Tirokafteri filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire strip of Fillo is used. Continue with the remaining Fillo sheets and filling. Brush with olive oil.
Arrange on a large baking tray and bake for 30 minutes or until golden. Allow to cool for 10 minutes before enjoying.
Recipe, video & photography: Mary Politis from Mary’s Kouzina
Music - Mint Leaves – Jeff Kaale
Watch this video to learn how to make Spicy Tirokafteri Tiropites