I made these a long time ago and am planing on making them again for Easter.
Spinach Tomato Jam Cheese Tyropitas
These are delicious and MUCH easier to make than you might think when you read the recipe instructions… My friend Debbie R. in GA shared the original recipe some time ago. I made a few adaptations.
1 box phyllo dough (found in the freezer section. Thaw in fridge for 24 hours before trying to use)
2 – 3 sticks unsalted butter (melted and kept warm)
6 ounces’ feta cheese
2 cups cottage cheese – I used herb seasoned feta
1 8-ounce block cream cheese
2 eggs beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder – I use Goya All Purpose Seasoning
1/4 teaspoon freshly grated nutmeg – I add a little bit more
1/2 cup cooked chopped spinach (or frozen and drained, but fresh is better)
A pint jar of homemade tomato onion relish jam
1 egg beaten with a bit of water or milk just to wash the top of pastry before baking.
Preheat oven to 400 F
Mix everything together except the phyllo dough, butter, tomato jam, and the I beaten egg at the end. If cooking the spinach from fresh, put the raw spinach, freshly washed and with water still trapped in the folds in a large sauté pan and cook to wilt in high heat, then mix the rest of the ingredients in with it.
Phyllo dough usually comes in 2 sleeves per box – (The brand I found came all in one roll of 18 separate sheets – there was no way to keep half wrapped while working on the sheets, so I had to keep rolling and unrolling the whole thing). Open only one sleeve at a time and unroll the dough. Work quickly so that it doesn't dry out (I continuously rewrapped it in a damp and clean kitchen towel as I worked so it wouldn't dry out)
These sheets were quite wide. Take one sheet of the dough, place on a smooth surface or large cutting board and brush with melted butter. Visually divide the dough lengthwise into 4 sections on the long side.
Picture the sheet of pastry lying flat on your work surface. Brush the surface with melted butter. Fold the left side to the middle, then fold the right side to the middle. Brush the exposed surface again with melted butter and fold again by half.
Put a tablespoon of the mixture in the bottom left-hand corner of the strip, add a teaspoon of the tomato jam on top of the mix, then fold over into triangle shape (like you would fold the flag). Continue folding, making sure that with each fold the bottom edge is parallel with the alternate side edge. Fold over in a triangle shape. Then continue folding until you reach the end. Place with the last fold on the bottom.
Do the same with the second sleeve of dough. Place on cookie sheet or jellyroll pan that has been lined with parchment paper. Bake about 10 – 15 minutes until medium brown. Cool 5 minutes and serve.
YIELD: Approx. 75 triangles
SOURCE: Debbie R, GA & The Hawaiian Vanilla Co Kitchens in Pa’auilo, HI
Sonia’s note: They can be frozen before baking or after. Take out of freezer about an hour before serving time and either bake, if still raw, or reheat by popping in the oven or toaster oven for a few minutes. Any leftover can be placed in a lidded container and refrigerated or frozen. They taste as good as they do fresh.