This is a favorite Greek and Turkish hors d’oeuvre or mezze. The Turks roll these into cigari, or cigar-shaped cylinders, and deep fry them. The Greeks fold them into little triangles, hence the name. The first time I ever tasted these was not in Europe but in a Turkish restaurant in New York about thirty years ago. What struck me then was the mixture of cheeses, some salty, some smooth and runny. It’s an effect I chose to recreate by adding Monterey Jack to the traditional recipe. The creamy melting Jack cheese balances the saltiness and dryness of the feta.
Combine the cheeses, eggs, parsley, dill, nutmeg, and pepper. Melt the butter. Cut the filo lengthwise into strips about
To assemble, brush a strip of filo with melted butter. Top it with another strip and brush it with butter. Then add a third strip and brush it as well. Place a rounded teaspoon of cheese filling about
At this point, the tiropetes can be stored in the refrigerator for a day. Cover loosely with foil or parchment but do not press down on the completed pastries or you may tear them. If you remember, it is best to bring these to room temperature before baking; if not, they will just take a little longer to bake.
About 20 minutes before serving,
To make Borek, bake the filling and filo dough as a single pastry. Cut the filo to fit a baking dish about
© 1998 Joyce Goldstein. All rights reserved.