Ingredients
18 sheets Antoniou Fillo Pastry
180g salted butter, melted
600g ricotta cheese
300g feta cheese, crumbled
Salt, to taste
Cracked pepper, to taste
2 tablespoons mint, chopped finely
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 your oven to 180 degrees Celsius fan forced. Grease a 30-35cm round baking tray with butter.
Add the ricotta and feta cheese and mint to a bowl and mix until well combined. Season with salt and pepper.
You will make three separate rolls using 6 sheets of Fillo Pastry per roll.
Lay one sheet of Filo Pastry onto your work bench and brush with butter. Place another sheet of Fillo Pastry on top. Dollop and spread one sixth of the cheese mixture across the pastry. Repeat this process one more time. Place two more sheets of Fillo Pastry to cover the last layer of cheese, buttering between each layer. With the long edge of the pastry facing you, roll the stack tightly to form a log. Brush the log with butter. Create two more logs using this same process.
Using a sharp knife, cut each log in half lengthwise, ensuring you cut all the way through the pastry. You will have 6 lengths in total. Place two lengths next to each other with their cut-side up. Twist the two halves together to form a braid. Form the braid into a spiral and transfer to the centre of the baking tray. Repeat with the remaining rolls to create two more long braids.
Transfer the braids to the baking tray, around the centre spiral. Be sure to leave some space between the braids as they will expand when baking. Brush the plaits liberally with butter and bake for 45 minutes or until golden and crisp.
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