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~ Tyropitas ~
(Cheese filled triangles)

Working with paper-thin filo dough is a little like getting used to a newborn. Like a first baby, the first time you work with the dough you handle it carefully, making sure it is kept at the right temperature and only exposing it to open air when conditions are exactly right. Soon after a second baby is born, you've got the baby tucked under one arm while doing chores with the other. The same with filo dough, by the second time you use it, it doesn't seem nearly as fragile as it did previously.

Ingredients:

1 lb. Filo dough
1 lb. Unsalted butter, melted
1/2 lb. Feta cheese crumbled
1/2 lb. Riccota cheese
2/3 cup Pecorino-Romano cheese (You can use Parmesan for a milder taste)
3 eggs
Mix the three cheeses and eggs together.

Cooking Instructions:

Cut filo sheets into five strips lengthwise for small tyropitas or five strips widthwise for larger ones. Use only 15-20 strips at a time wrapping the remainder in wax paper covered with a damp towel. Fold bottom 1" of filo strip up and lightly butter the entire strip using a pastry brush. Put a small teaspoon of the mixture on the double thick portion of the filo strip and fold (similar to folding a flag) into triangle shape until the entire strip is used. Lightly butter top and bottom and place on cookie sheet or in container to be frozen.

Bake at 350° for 15 to 20 minutes or until lightly browned.

The tyropitas can be frozen before baking. Place in freezer container with wax paper between layers. Place frozen on cookie sheet and bake for about 25 minutes or until lightly browned.

Makes 85 to 110 depending on size.

For additional recipes, see Andrew's Recipes.

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