Recipe: delicious Greek cheese pastries in filo pastry (tiropitakia)

Chloé Monchalin and Benjamin Rousselet run Paris’s popular Greek restaurant together: Grand Café d’Athènes. After careers in various Michelin-starred kitchens, they now share their love of Greek cuisine in the new cookbook Athína. The duo shows you, among other things, how to make these Greek cheese pastries in filo pastry the traditional way. They also share culinary tips for when you go on holiday to Athens yourself.

How to make Greek cheese pastries in filo pastry (tiropitakia)

• Mix the beaten eggs, egg yolk, yoghurt, feta, pepper and nutmeg in a bowl.
• In another bowl, mix the melted butter and oil.
• Place the filo pastry on your work surface and cut it into 18 to 24 strips, 6 centimetres wide. (Please note: cover it well so it does not dry out.)
• Brush them with the butter-and-oil mixture.
• Place 1 teaspoon of filling in one corner of the pastry and fold it diagonally over the filling to create a triangular shape. Continue folding until you have a triangular parcel with all sides sealed. Repeat with the remaining pastry and filling.
• Preheat the oven to 200 oC fan-assisted or 220 oC conventional and line a baking tray with baking paper. Place the triangles on it, brush them with the egg yolk and sprinkle some sesame seeds over them. Bake them in the oven for approximately 30 minutes, until golden brown.
• When they come out of the oven, brush them with a little thyme honey. Serve immediately.

Tip: Standard frozen filo pastry from the supermarket is not suitable for making this dish; the sheets are too small and too fragile. Filo pastry on a roll is available at the Turkish or Moroccan supermarket.

Title: Athína
Author: Chloé Monchalin & Benjamin Rousselet
Price: €34,99
Publisher: Becht

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