Tiropitas (greek cheese pastry)

20 Servings

Ingredients

Quantity Ingredient
½ pounds Feta cheese
¾ pounds Small curd cottage cheese
¼ cup Chopped chives or parsley
2 Eggs
½ pounds Butter; melted
1 pounds Filo dough

Directions

Mix everything but the butter and dough together. Cut the dough into 4 or 5 even sets of strips and cover them while you work with wax paper and a moist dish towel.

Lay out one strip, brush lightly with butter, and repeat with a second layer. Put a teaspoon of filling at one end, and fold a corner over the filling. Starting with this initial triangle, fold the dough up like a flag until you have a little turnover. Repeat for the rest of the dough and filling, laying them out on a cookie sheet.

Bake at 350ø for 20 minutes until brown.

WARNING: when these come out of the oven, the filling remains very hot for quite a while after the tiropitas themselves are cool enough to handle.

Watch out, if you don't want to see your guests in court seeking damages for seared palates.

Yields: 50 to 60

NOTES : Flaky cheese triangles. Recipe by: =20

Posted to MasterCook Digest V1 #337 by Bob & Carole Walberg <walbergr@...> on Nov 10, 1997

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