A Greek tragedy in three parts: #1 feta parcels or tiropitakia

*Spoiler alert* The only tragedy in this three parter is that there weren't any leftovers; in fact, each course was even better than the last, so keep your eyes peeled for dessert! If you follow me on Instagram, you'll have seen a sneak preview with one of my best ever food stylist-worthy shots, petals and all.

The Greek theme was an attempt to ignore this week's arctic blast by indulging in a feast to remind us of hot sunshine, summer holidays and maybe a sip of ouzo... It was also inspired by another donation from a local Barbican resident: The Home Book of Greek Cookery first published in 1963. This rather funky paperback edition was printed in 1976: 

Greek food is ideal for entertaining and many of the recipes in the book are for 8-10 people; we invited two. Everything on the menu can be made ahead, except for these little cheese parcels, or tiropitakia, which take minutes to prepare and are best eaten hot from the oven. So once these are done, you can sit back, relax and enjoy the ouzo stories (everybody has an ouzo story...).

Ingredients 

(Makes 8 parcels)

125g feta cheese

1 egg

1 tbsp fresh parsley, finely chopped

1 tbsp fresh mint, finely chopped

1/2 tsp freshly ground black pepper

2 sheets ready made filo pastry

A large knob of butter, melted 

Method

1. Mash together the cheese, egg, herbs and pepper until well mixed

2. Cut the pastry sheets into four pieces: in half lengthways then in half widthways. Add a heaped teaspoon of filling to the top of a strip, about 2cm from the edge, then fold over the top left corner to meet the right edge forming a triangle (see pics below). Keep folding over, brushing the edge with melted butter to seal in the filling, until you reach the end of the sheet. Repeat for the remaining pastry and filling to make 8 parcels. 

3. Brush the parcels with melted butter and place on a baking sheet. Bake at 180C for 15 minutes until crisp and golden.

Serve warm from the oven with some Greek yoghurt pepped up with some lemon juice and more fresh herbs, alongside some stuffed vine leaves, olives and other Greek paraphernalia.

To vary the filling, you can mix spinach and spring onions with the feta (spanakopitakia) or make a meat filled version with minced lamb, passata and onion (kreatopitakia).

Tune in next time for the second act: a cheesy baked moussaka.