Time: 30 min.
Complexity: easily
Servings: 20 as an appetizer

This is my version of spanakopita, but since the filling is mostly cheese, my Greek fans told me it should be called tiropita!

Ingredients:

• 10 sheets of filo dough
• 450 gr. goat cheese
• 110 g of roasted pine nuts
• 1 tbsp chopped rosemary
• 1 tbsp chopped parsley
• 2 tablespoons mashed roasted garlic
• Salt and ground black pepper
• 225 g melted butter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

filo dough, goat cheese, pine nuts, garlic, rosemary, parsley

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Preparation:

Step 1
• Cut the dough in half lengthwise and cover with a damp paper towel. Thoroughly mix together the goat cheese, pine nuts, rosemary, parsley, and garlic. Season with salt and pepper to taste. Brush the phyllo dough with butter and place it with the long side facing you.
Step 2
• Place a tablespoon of the cheese mixture on the end of the dough closest to you and fold the dough in half lengthwise. Begin folding it into a triangle, brushing the dough with butter after each fold. Repeat with the remaining dough and bake on a greased baking sheet in a preheated oven at 400°F (205°C) for 10-12 minutes.

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