Individual cheese pies
  1 packet pastry leaves for baklavas
200 gr. xynomyzithra cheese
200 gr. kaseri cheese, finely grated
1 well-beaten egg
1 spoonful olive oil for the filling
1 teaspoonful ground sweet paprika
1 pinch ground nutmeg
1 pinch freshly ground pepper
oil for frying
Small, plump, triangular parcels with the full flavour of cheese and good oil. Fry in oil or bake in the oven, whichever you prefer. An appetizer or snack for all hours. You can make them with a mixture of soft cheeses, of hard cheeses or of both. If you like mint, add a little finely chopped to the mixture. If you like a rich filling, beat a couple of eggs and mix well with the cheeses. Lots of suggestions and lots of solutions. Just think about possible combinations of flavours. Here is a recipe thought up on the spur of the moment.
Mix the xinomyzithra, the kaseri and the oil until smooth. Add the egg and spices and mix again.
Cut the pastry leaves into strips. Place a teaspoonful of filling at one end and fold the strip into a triangle (in the same way as soldiers fold the flag in the army – ask your husband if you’re not sure).
Fry in a frying pan in plenty of light oil, until crisp and golden brown. Serve hot, garnished with mint leaves.
The strong flavour of the cheese and seasonings suggests a white Amethystos or a Ktimatos Gerovasileiou.
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