Tiropitakia

Name: Tiropitakia
Yield: Serves 6–8
Cuisine: Greek
Ingredients: 30 g plain flour; 30 g butter; 2 tbsp freshly chopped dill; 200 g feta cheese; 150 g baby spinach leaves; 150 g leeks, finely sliced; 2 tbsp. olive oil; Oil, for deep frying; 75 g fine semolina; 2 eggs, beaten; 100 ml olive oil; 75 g plain flour; Sea salt and freshly ground black pepper; 275 g pack filo pastry; A pinch of ground nutmeg; Sea salt and freshly ground black pepper; 250 ml full-fat milk; ½ tsp. ground cinnamon

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Our little cheese pies are cooked daily, such is their popularity and continual demand. Filled with feta cheese, creamy leeks and spinach, these crisp filo triangles are a popular snack in Greece, eaten at any time of the day or as part of a meze.

Ingredients

2 tbsp. olive oil
150 g leeks, finely sliced
150 g

Europe
Greece
Snack
Mediterranean
Vegetarian

Method

Heat the olive oil in a large frying pan, then cook the leeks for 4-5 minutes until soft but not coloured. Stir in the spinach and let it wilt over the heat for 1-2 minutes. Season well with black pepper, then transfer to a colander set over a bowl to thoroughly drain off any liquid.
Make the béchamel sauce: melt the butter over a medium heat in a small saucepan.