Feta cheese pastries with artichoke, mint and cinnamon4 comments May 23rd, 2009 | By Tobias | Category: Bread and Baking, Fish, Recipes, Starters
Dear friends of mine have invited me to cater for a Mediterranean evening on an island. The occasion is a wedding reception. Driven by my perfectionism I am trying one finger food recipe after the other. Today I have tried feta cheese pastries that satisfied me. Though they are a classical part of Greek cuisine (Tiropita) they are different enough to be interesting. The combination of the feta cheese with the mint gives the dish a summer time note. The cinnamon ads the Mediterranean flair to it.
Preparation time: 10 minutes
Baking time: 20 minutes
- 200 gram puff pastry
- 200 gram feta cheese
- 250 gram artichoke hearts, canned
- a hand full of finely chopped fresh mint
- Salt and fresh pepper
For the filling grind the cheese into a bowl. Chop the artichoke into pieces. Not too fine though. Ad the finely chopped mint and mix well. Season with pepper and salt if necessary. Usually the cheese gives enough salt to the dish.
Turn on the oven to 220 degrees centigrade.
I sue puff pastry from the super market for this recipe. Lay out a single piece of the puff pastry onto a clean surface and cut into 7 cm wide stripes. Put a full table spoon of the filling and fold the puff pastry into a triangle. Keep folding a triangle until you have used up the stripe. By now the filling will be perfectly covered by the pastry.
Repeat this step until you have used all the filling. Place the pastries onto an oven pan and apply some egg to give it a nice colour. You might want to use baking paper, not to spoil the pan.
Bake for 10 minutes. Then reduce the heat to 200 degrees centigrade and bake for another 10 minutes.
Place pastries onto a tray to let them cool down. Powder a bit of cinnamon over the pastries.
Serve while still warm. Also tastes great when served cold.