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