Photo: Sorin Gheorghita
Tiropetes
10 ingredients
45 min + 15 min
100 pastries
openrecipes
"Straight from Athens! Feta and Monterey Jack cheeses are mixed into a sauce with parsley and used to fill phyllo triangles in this delicious Greek appetizer."
Estimated Nutrition (whole recipe, rough)
1017
Calories
42g
Protein
45g
Fat
110g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Phyllo Dough | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup butter, melted
- 3 tablespoons all-purpose flour
- 2 cups hot milk
- salt and white pepper to taste
- 1 (16 ounce) package frozen phyllo dough, thawed
- 1 pound feta cheese, crumbled
- 3 egg yolks
- 1 cup shredded Monterey Jack cheese
- 1 cup butter, melted and divided
- 2 tablespoons chopped Italian flat leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes