Little Pies with Fresh Goat Cheese and Olives
Use a soft, fresh-tasting, mild goat cheese for these little pies. Use the fillo in sheets that measure 12 inches × 7 inches, which you can find fresh in some supermarkets, or use the large sheets measuring 19 inches × 12 inches and cut them in half. See the note on fillo on page 9. You can freeze these pies and you can put them straight from the freezer into the oven without thawing, but they will need a little more cooking time. They make elegant and tasty party fare.
Recipe information
Yield
makes 20 triangles
Ingredients
Preparation
Step 1
First, prepare the filling by mixing the goat cheese with the beaten egg and olives.
Step 2
Take out the sheets of fillo from their wrapper only when you are ready to use them since they dry out quickly, and cover them with plastic wrap when you are not using them.
Step 3
Keeping the first sheet of fillo on the pile, brush it lightly with melted butter. Fold it lengthwise to produce a strip about 3 1/4 inches wide. Brush the top of the strip lightly with melted butter. Take a heaping teaspoon of filling. Place it at one end of the strip, about 1 1/4 inches from the edge, and fold the end over the filling. Now pick up a corner and fold diagonally, making a triangle. Continue to fold, trapping the filling, until the whole strip has been folded into a triangular parcel. Make sure that you close any holes as you fold so that the filling does not ooze out.
Step 4
Place the little parcels close to each other on a greased baking sheet. Brush the tops with melted butter, and bake in a preheated oven at 350°F for 30 minutes, or until crisp and golden.
Step 5
Serve them hot or warm. You can make them in advance and warm them up.
