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Tiropetes (Cheese−Filled Triangles)
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pound feta cheese
eggs, slightly beaten
/4 cup finely chopped chives
/4 teaspoon white pepper
pound frozen phyllo leaves, thawed
/4 cup butter or margarine, melted
Crumble cheese in small bowl; mash with fork. Stir in eggs, chives and white pepper until well mixed.
Cut phyllo leaves lengthwise into 3 strips. Cover with wax paper, then with damp towel to prevent
drying.
Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from
one side to the other (to form a triangle) to opposite end. Place on greased cookie sheet. Repeat with
remaining filling. Puffs can be covered and refrigerated no longer than 24 hours at this point.
Preheat oven to 350 degrees F.
Brush puffs with margarine. Bake until puffed and golden, about 20 minutes. Makes about 36 triangles.
With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an
electric mixer. Beat eggs and add to cheese mixture.
Cut phyllo into 3−inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and
fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line
the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until
golden brown.
Tiropetes (Cheese−Filled Triangles)
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