Tiropita triangles
CRISPY AIRFRIED TIROPITA TRIANGLES that take only 20 minutes to make and are perfect for sharing?! So many of you have been asking me for a tiropita recipe that can made in the airfryer and I came through with this o ne just in time for the festive season! They are SO delicious and crispy, and are made with a herby, creamy filling of ricotta, feta, and fresh mint.
Ingredients
For the filling
250g ricotta
200g feta, crumbled
20g fresh mint, finely chopped
1 large egg
For the pies
1/2 tsp ground black pepper
250g phyllo pastry, I recommend Au Ble Dor
50g olive olive, or 12 sheets of phyllo pastry
20 minutes per batch | Yields 12 triangle pies
Method
Combine all the ingredients for the filling in a bowl.
Lay out the phyllo pastry sheets length ways. Brush the top sheet with olive oil and half length ways. Repeat this step one more time until you’re left with a narrow folded sheet.
Place a heaped tablespoon of the cheese filling an inch or two from the bottom right corner of the sheet. Take the bottom right corner and fold inwards, to create a triangle shape, then fold the upwards. Repeat this pattern, folding diagonally and then upwards, until you’re left with a fully wrapped triangle. Repeat this process with all remaining sheets and filling.
Brush the tops of the pies with extra olive oil and, depending on the size of your airfryer, place about 6-8 of them in the basket and airfry at 180 degrees for 12 minutes, turning half way through.
Serve warm. You can also freeze them once cooked and reheat them in the airfryer.
Watch how to make it
