It’s all things greek in the FOX40 kitchen. Paul Robins gets a taste of the Sacramento Greek Festival with Kristen Kane, who makes Triopita, a savory cheese filo pie.
Here’s the recipe:
1 lb. Filo Dough
1/2 lb. Feta Cheese, Crumbled
4 oz. Ricotta Cheese
4 oz. Cream Cheese
3 Large Eggs
Salt and White Pepper to Taste
1/2 lb. Melted Butter
Beat eggs well; add feta, ricotta and cream cheese to eggs and beat to a thick creamy consistency; add salt and pepper and blend well.
Place a sheet of filo on work surface and cut sheet into 3 strips, lengthwise. Brush top side of each strip with melted butter. Drop a teaspoon of the cheese mixture on edge of lower corner of strip; fold over one edge to meet the other forming a triangle; continue to fold one edge over the other until reaching the end of the strip.
Brush entire triangle with melted butter and lay seam down on baking sheet.
Bake at 350 degrees for 15 – 18 minutes or until golden brown. Serve hot. This size is excellent for an appetizer. For entree size, use full sheet of filo.
Triopitash can be frozen, uncooked, layered between waxed paper. They can be baked frozen.