Tiropitakia

Preparation

1. Roll the puff pastry out into a large square and cut it into 4×4 squares.
2. In a bowl mix one beaten egg, one carton of light cream cheese and one packet of feta chopped small.
3. Beat the cheese etc so there are as few lumps as possible, ideally none
4. Add a small amount of fresh mint or dill.
5. Put a dollop on each pastry square.
6. Wet two edges of the pastry squares so they will stick then fold them into triangles.
7. Press the pastry edges together then cut two small slashes in the top of the pastry triangles.
8. Put on baking trays on baking parchment and cook at 200°C in the oven until golden

Notes

• Original recipe credit: Joyce Scaife

Ingredients

• 300g puff pastry
• 1 egg
• 250ml light cream cheese
• 200g feta cheese, chopped small
• Handful fresh dill

Equipment

• Baking tray
• Rolling pin
• Chopping board
• Knife
• Bowl

Nutritional Facts

• Serving size: 102g
• (16% / 20%)   Calories: 397kcal
• (56%)Total fat: 31g
• (60%)   Saturated fat: 12g
• (47%)   Unsaturated fat: 16.6g
•     Mono: 7.5g
•     Poly: 9.1g
• (28%)   Cholesterol: 85mg
•   Trans Fat: 0.4g
• (7%)Total carbohydrates: 20g
•   Starch: 0g
• (5%)   Sugars: 1.5g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 1.2g
•     Fructose: 0g
•     Galactose: 0g
• (2%)   Fibre: 0.6g
• (18%)Protein: 9.2g
• Salts
• (24%)   Sodium: 489mg
• (3%)   Potassium: 101mg