Recipe: Savory Cheese Triangles - Tyropittakia (2 recipes) for Jeannie, Texas

Hi Jeannie:-) The first recipe is from The Food and Wine of Greece by Diane Kochilas. The second recipe is also from Diane Kochilas which I found on the internet. It is from her cookbook Meze: Small Plates to Savor and Share from the Mediterranean Table. I have not made either recipe but I think either should be good. Let me know which recipe you use and how you liked it.

TYROPITTAKIA
(SAVORY CHEESE TRIANGLES)
Yield: about 5 dozen

"A note on tyropittes: The traditional recipe for this most Greek of mezedes is a simple combination of feta and mitzithra cheese, eggs, nutmeg, and sometimes mint. American Greeks use cream cheese in the filling, which is almost unheard of in Greece, and the use of several cheeses at once is a relatively new phenomenon. Also, the quantity of eggs may vary by one or two depending on the type and quality of feta used. Good Greek home economists, ever cautious of their pocketbooks, tend to buy trimmata, or the barrel residuals of the cheese, which are a little less expensive. I happen to like the softer variety of feta and fewer eggs, but with this recipe in particular, there is much room for experimentation.
Tyropittakia are served piping hot just hot out of the oven or fryer. They're Greek finger food - or toothpick food at best - and should be passed around on a tray or platter. They may be frozen and then baked or fried days later."

3/4 lb. feta, crumbled
1/4 lb. Emmenthal or Swiss cheese, grated
1/2 cup grated Parmesan cheese
1/2 lb. cream cheese
Freshly ground pepper to taste
Grating of nutmeg to taste
Salt (Optional, depending on saltiness of feta)
3 tablespoons olive oil or butter
3 eggs, well beaten
1 lb. commercial phyllo pastry

Combine cheeses, pepper, herbs and spices, olive oil or butter, and well-beaten eggs in a large bowl. Blend very well with a fork or spoon. Refrigerate, covered, for at least one hour before using.

Preheat oven to 350 degrees F.

Unroll phyllo sheets and cut into thirds lengthwise. Place a damp cloth over pastry to protect it from drying out. Remove one strip at a time. Brush with butter or olive oil. Fold right-hand side inward. Place one teaspoon filling in middle bottom of strip. Fold right corner up and to the left, forming a right angle. Fold the strip upward at right angles until you reach the end, to form a small triangle. Place on a cookie or baking sheet. Repeat with remaining pastry and filling, to create about 5 dozen triangles.

Bake for about 20 minutes, turning each triangle once, until tyropittakia are golden brown. (Note from Jackie: Folding these is like folding a flag properly.)

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THREE-CHEESE PHYLLO TRIANGLES
WITH ONIONS AND YOGURT

"Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating."

1/3 cup extra virgin olive oil, plus more for brushing pastries
2 large onions, finely chopped (about 2 cups)
1 1/2 cups (about 12 ounces) fresh Greek myzithra, whole milk ricotta, or farmer's cheese, crumbled
3/4 cup (about 3 ounces) Greek feta, crumbled
3/4 cup (about 2 ounces) grated Greek kefalotyri cheese or other hard sheep's milk cheese, such as pecorino
1/2 cup thick Greek or Mediterranean-style yogurt or drained plain yogurt
1/3 cup finely chopped fresh dill
2 large eggs
Salt and freshly ground black pepper to taste

1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature

1. Heat 3 tablespoons of the olive oil over medium heat in a large, preferably nonstick, skillet and cook the onions until soft and lightly golden, or 10 to 12 minutes. Stir as you cook them. Remove from the heat and set aside.

2. Combine the cheeses, yogurt, remaining olive oil, cooked onions, and dill. Beat the eggs lightly and add to the mixture, mixing well. Season with salt and pepper.

3. Have the phyllo ready. Place the sheets in front of you and, using a sharp knife, cut lengthwise into 4 equal columns. Stack them, and keep the stack covered with a dry kitchen towel and then over that a damp kitchen towel. Preheat the oven to 350 F, and lightly oil 2 baking sheets.

4. Remove 1 strip of phyllo, brush it lightly with olive oil, and place another strip on top. Brush that with oil, too. Place a teaspoon of the filling in the lower right-hand corner of the phyllo, about 1/2 inch from the edge. Fold up the right corner to form a right triangle, and continue folding, the way one folds a flag. Place seam side down on the baking sheet. Continue until the phyllo and filling are used up. Bake in the center of the oven for 12 to 15 minutes, or until puffed and golden. Serve warm.

Diane Kochilas shares her tips :
For the greatest authenticity and flavor, Kochilas recommends using red onions.
Kefalotiri is a hard, sharp Greek cheese and Myzithra is a soft, mild variety. If replacing the Myzithra with ricotta, be sure to drain it. Kochilas recommends Mt. Vikos brand Greek cheeses
Greek yogurt is thicker and richer-tasting than American varieties. Look for the Fage Total brand in many supermarkets and delis. If substituting an American variety, use full-fat and drain it before using: Put one cup of yogurt in a colander lined with cheesecloth. Set the colander over a bowl and allow to drain for two to three hours at room temperature or in the refrigerator.
Phyllo is composed of numerous paper-thin layers of dough. Oil is brushed between the layers so that the dough bakes up flaky and crisp. Sold frozen, phyllo should be defrosted overnight in the refrigerator and then left for several hours at room temperature to become malleable. Kochilas says that it's important to buy phyllo from a shop with heavy volume to ensure freshness - dough that's seen better days can become brittle and dried out, or soggy and stuck together. If this happens, simply discard the damaged sheets and use the rest of the package. Unused phyllo can be stored in the refrigerator for a few days, but cannot be refrozen.

Makes about 36 triangles.

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The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands by Diane Kochilas

Meze: Small Plates to Savor and Share from the Mediterranean Table by Diane Kochilas