Demi Deruyter serves an alfresco lunch for special friends at her home in Modderfontein, Jo’burg. See the full menu in our November issue, on shelf now. 

(Makes 28 triangle pies)

INGREDIENTS

500g phyllo pastry

200g melted butter

200g feta cheese

125g ricotta cheese

50g grated mature white cheddar cheese

50g grated parmesan cheese

2 large eggs

Dash of white pepper for taste

METHOD

1. Preheat the oven to 180 degress.

2. Line a baking tray with baking paper.

3. Crumb feta in a medium bowl. Add the remaining cheeses, beaten eggs and pepper and mix thoroughly.

4. Remove the phyllo from the box and unroll the sheets keeping them together.Cut the phylllo sheets into 4 equal strips about 10cm wide. Layer all the strips on top of each other ready to be used.

5. Working on a sheet of foil bigger than the size of the pastry strip, butter one layer on both sides. Add another layer of pastry and only butter the top.

6. Place a teaspoon of cheese filling at the bottom of the strip and fold the pastry over to form a triangle. Carry on folding the triangle over and over until the whole strip is folded. Repeat with the remaining filling and sheets.

7. Bake for approximately 30 minutes or until the pastry is golden brown.

Chef’s Tip

  • Defrost phyllo pastry overnight by leaving it on the kitchen counter. Two hours prior to using phyllo pastry leave it at room temperature, as it is easier to separate the sheets.
  • Cover the sheets with a slightly damp dishcloth when you are not working with it, as this prevents the pastry from drying out.
  • To freeze Tiropetes, separate them with wax or baking paper once in a container.