These are my interpretation of spanikopitas, although since they are made with mostly cheese, my Greek fans tell me they should be called tyropitas!
Recipe courtesy of Michael Symon
Spanikopita
Total:
30 min
Prep:
18 min
Cook:
12 min
Yield:
20 hors d'oeuvres servings
Level:
Intermediate
Total:
30 min
Prep:
18 min
Cook:
12 min
Yield:
20 hors d'oeuvres servings
Level:
Intermediate
Total:
30 min
Prep:
18 min
Cook:
12 min
Yield:
20 hors d'oeuvres servings
Level:
Intermediate

Ingredients

  • 10 sheets phyllo dough
  • 1 pound goat cheese
  • 4 ounces toasted pine nuts
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons pureed roasted garlic
  • Salt and pepper
  • 8 ounces melted butter

Directions

Cut phyllo in half long ways and cover with a damp paper towel. Mix goat cheese, pine nuts, rosemary, parsley and garlic thoroughly. Season with salt and pepper, to taste. Brush piece of phyllo with butter and lay out long ways in front of you. Place 1 tablespoon of cheese mixture at end closest to you, fold in half long ways. Begin folding into triangle brushing with butter after each fold. Repeat with remainder of dough and bake on an ungreased sheet pan in a preheated 400 degree oven for 10 to 12 minutes.

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