Christine Dabney wrote:
>
> So, I know you all have some great appetizers that partner well with
> cocktails. I am wanting your tried and true things, not just
> something you clipped from the paper or saw online. I want the
> things that are lapped up early on...that are gone an hour or so into
> a party.


Tiropita. Cheese stuffed tiny phyllo triangles. Good hot out of the
oven or cold or anywhere in between. They can be made large or bite
size. I've made them a dozen times, always variations on the same
theme. They get eaten up immediately.


This isn't an exact recipe. In general, you:


Saute chopped onion and garlic.
Turn the burner off. Use the fry pan for your mixing bowl.
Add a soft fresh cheese like ricotta or crumbled feta.
Add an egg or two.
Add dried herbs: oregano, dill, or tarragon.
Add a grated hard cheese, parmesan or romano. If you want to keep it
more authentically Greek, use Kasseri. If not, cheddar tastes good too.
You may use fresh herbs like chopped parsley. You may call it
spanakopita and add defrosted chopped frozen spinach. You could also
add grated carrot or sauteed mushrooms.


Stir it all together.


Slice the phyllo into long strips.
Put a spoonful of filling onto each and fold up into triangles as you
would a flag.
Bake at 350 degrees.


--Lia