1/2 pound feta cheese
3/4 pound small curd cottage cheese
1/4 cup chopped chives or parsley
2 eggs
1/2 pound butter, melted
1 pound filo dough
Serving Size : 20
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 350 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