Baked cheese triangles

These delicious cheese pies are courtesy of Vera Alexiadou latest book Vera's House.

Makes 36-48 triangles

2 eggs, lightly beaten
1 egg yolk, lightly beaten
4 tbs evaporated milk
500g feta cheese, crumbled
¼ tsp white pepper
pinch of grated nutmeg
5 tbs melted butter
5 tbs olive oil, plus extra for brushing
500g ready-made filo pastry
1 egg yolk, beaten with 1 tsp water, for brushing
sesame seeds, for sprinkling

Lightly mix together the eggs, egg yolk, milk, cheese, white pepper and nutmeg in a bowl. If the mixture is thin and runny, add some more cheese. Combine the butter with the oil in a bowl. Lay the roll of pastry on a chopping board and cut off a piece 6cm wide. Keep the remaining roll tightly covered to prevent it from drying out. Unroll the cut strips and lay one on top of another, lightly brushing each one with the oil mixture. Put 1 teaspoon of the cheese filling in one corner and fold the other corner over it to form a triangle. Then fold the triangle over and over on itself to the end of the strip. Repeat with the remaining strips of pastry.

Preheat the oven to 200°C/

Gas 6 and brush a baking tray with oil. Arrange the triangles on the prepared baking tray. (At this stage you can wrap and freeze them. Remove from the freezer 10 minutes before baking.) Brush with the egg-yolk mixture and sprinkle with sesame seeds. Bake for about 30 minutes, or until golden brown. Serve hot.