Puff pastry (homemade or frozen from the store [If you buy frozen, leave it at room temperature for 2 hours.])
1 pound crumbled Greek feta cheese
½ pound grated kefalograviera cheese (sharp Greek cheese)
½ pound cottage cheese
½ pound cream cheese
2 eggs for the filling + (1 egg for the egg wash optional)
1 tablespoon dried mint
3 ounces Dimitri Extra Virgin Olive Oil (DEVOO)
Pepper to taste
If you purchased frozen puff pastry leave it at room temperature for 2 hours before the following.
Preheat oven to 400°F
Cut the puff pastry into squares.
In a bowl combine the crumbled Greek feta cheese, add the grated Greek Kefalograviera cheese, add the cottage cheese, add the cream cheese and the 2 eggs beaten and blend them together. Add the dried mint and pepper to taste.
Layer a pan with parchment paper.
Put 1 teaspoon of the cheese mixture at the center of the square puff pastry and close to shape a triangle. Press the edges with a fork to seal. Brush with Dimitri extra virgin olive oil or (with egg wash – beat the egg yolk with 2 teaspoons of water)