WSVN — Our special series continues with food from the Greek Isles. It’s time for family favorites from our own Elitsa Bizios. She’s bringing in help from her sisters as we grab a bite.

The Chef: Elitsa Bizios
The Dish: Tyropetes (Cheese Triangles) & Village Salad


Tyropetes (Cheese Triangles)
1 package cream cheese (softened)
8 oz. cottage cheese
1 lb. mild feta cheese, crumbled
3/4 lb. unsalted butter, clarified
1/4 tsp. white pepper
1/4 tsp. nutmeg
3 eggs, beaten
1/2 lb. phyllo dough

Village Salad
3 medium tomatoes, sliced
1 thin cucumber, peeled and sliced
1 medium onion, thinly sliced
1 medium green pepper, seeded and thinly cut into rings
2 tbs. capers
1/4 cup Greek olive oil
1/2 lb. feta cheese, crumbled
12 (or more) Greek kalamata olives
Salt and Pepper to taste

Method of Preparation:

– First, make the filling for the Tyropetes (Cheese Triangles) In a bowl, add eggs and mix them up.  Add cream cheese and cottage cheese. Mix together as you go.

– Add white pepper and nutmeg, and blend again. Add feta cheese, breaking it up with your hands. Blend and set aside.

– Next, open a package of phyllo, which is a paper-thin dough you can get at any grocery store. Phyllo dries out easily, so once it’s open and spread out on the table, keep it covered with a damp towel . Using a sharp, straight-edged knife, cut the phyllo width-wise into six even strips. There are usually diagrams online if you need to see exactly how.

 – Take one strip of phyllo and place it on the table. Butter it, and then take another strip and place it on the first, buttering again. Repeat the process with one more strip. When you have three strips, add a spoonful of the cheese mixture at the bottom, then fold it into triangles. It’s kind of like making paper footballs.

– Place the triangles seam-side down in a baking pan. Brush again with butter and pop them in the oven for 20 minutes at 350 degrees.

– The salad is next. In a bowl add chunks of tomato, green pepper, cucumber, onion, and kalamata olives. Blend. Add sea salt and Greek oregano. Add Greek olive oil, feta cheese and toss. Then top it off with more feta. You can also add capers if you like. (It’s also OK to use your favorite olive oil and oregano if you don’t have the Greek kind.)

To Plate:
– Plate the Tyropetes with the Village Salad and serve.    

Serving suggestion: Rosé wine

Serves: 6

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