I think the best part of pastry is crunchy texture, made possible by a “small”(???) amount of butter or shortening. If you’ve found that the pastry dough has an overwhelming taste when paired with the filling , I have a solution! Filo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too. My mom would make all sorts of things with filo dough but the easiest way to use them in my opinion is to make little cups. They make for perfect party bites. I filled these with a traditional, Greek mixture of feta, dill, lemon zest, coriander and some good ol’ American cream cheese ? Enjoy.
An easy version of the classic Greek tiropitakia, basically a super-crispy cheesy appetizer.
- 1 package frozen filo dough
- 8 oz cream cheese room temp
- 8 oz feta cheese
- 1/3 cup dill chopped
- 1 tbsp lemon zest
- 2 tsp coriander seeds
- 1 egg
- 1/2 cup butter melted
- 1/2 cup parmesan cheese shredded
- 1/3 cup minced onions
- 1/2 tsp ground pepper
Thaw the filo dough a few hours in advance. Heat oven to 425F
Mix all the remaining ingredients except the butter in a large bowl.
Brush a sheet of filo with butter and layer another sheet on top. Repeat until you have 6 buttered layers. Cut the sheets into square about 3 by 3 inches. Push the squares into a mini cupcake tin and fill with about a tablespoon or so of the filling.
Bake at 425F until golden brown. Allow to cool and serve!
Simple, fresh ingredients ready to go!
The coriander and lemon zest make such a good combo!
I think these cups are much easier than the traditional filo triangles and they let you have more of the filling!
Ready to pop into the oven.
All don and ready to eat. Make extra because there will be snacking!
DIY Filo Cups
DIY Filo Cups
I think the best part of pastry is often that crunch made possible by a small(???) amount of butter or shortening. Sometimes the pastry dough can kind of overwhelm the filling or primar…