Recipe - Tiropitas (Greek Cheese Pastry)

One half pound Feta cheese
Three fourths pound Small curd cottage cheese
One fourth cup Chopped chives or parsley
2 Eggs
One half pound Butter; melted
1 pound Filo dough

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@mb.sympatico.ca on Nov 10, 1997