Tiropitas

INGREDIENTS

• 1/2 lb. feta cheese, crumbled
• 1/2 lb. cottage cheese, small curd
• 3 eggs, beaten
• 1/2 tsp. salt
• 1/2 lb. fillo dough, thawed
• 1/2 lb. unsalted butter, melted

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INSTRUCTIONS

1. Combine cheeses, eggs and salt in a bowl. Stir until blended.
2. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
3. Lay one sheet of fillo horizontally* oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo below.)
4. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
5. Preheat oven to 350ºF. Bake for 15 to 20 minutes or until golden brown. Let cool briefly before serving.

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NOTES

* I actually liked them more laying the dough vertically and cutting fewer strips, so there would be more pastry per piece.

Note: If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 20 to 25 minutes or until golden.