I’m always on the lookout for easy and tasty recipes, and this one from Foodwhirl reader The Runaway Spoon looks delish. And I love the substitution of puff pastry for phyllo dough in this.
Okay, I’ll admit. I have fear of phyllo. I love Greek food and pastries, but I am too afraid, or okay, too lazy to work with phyllo myself. Clearing all that counterspace, brushing every layer with butter, covering with damp towels. My few forays have been madly unsuccessful. And messy.
Every year in Memphis there is a wonderful Greek food festival. People line up for blocks to sample the mousakka, flaming cheese, pastitsio and of course the magnificent array of pastries made by the women of the church that puts on the fair. They sell lovely frozen tiropita, delicate filo parcels filled with cheese, already frozen and ready to take home. These are so popular that there is a limit on how may trays you can buy, and it is never enough. I love those tiropitas, but my phyllophobia has prevented me from attempting to recreate them. But I’ve come pretty close in this simple puff pastry parcel, with the feta cheese jazzed up to compensate for the lack of delicate phyllo. So it’s a cheat’s method, but still pretty darn good.