Tyropites
Yield
60 servingsPrep
4 hrsCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ricotta cheese
or cream cheese |
|
| ½ | pound |
feta cheese
crumbled |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | pinch |
salt
optional |
*
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | cup |
butter
melted |
|
| 3 | tablespoons |
butter
melted |
|
| 1 | pound |
phyllo (filo) pastry sheets
sheets |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ricotta cheese
or cream cheese |
|
| 226.8 | g |
feta cheese
crumbled |
|
| 2 | large |
eggs
lightly beaten |
|
| 15 | ml |
all-purpose flour
|
|
| 1 | pinch |
salt
optional |
*
|
| 2.5 | ml |
nutmeg
|
|
| 237 | ml |
butter
melted |
|
| 45 | ml |
butter
melted |
|
| 453.6 | g |
phyllo (filo) pastry sheets
sheets |
|
Directions
In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter.
Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using.
Cut the filo into thirds (3 x 11 inches).
Pile up the filo, covering it with waxed paper and a damp towel.
Take out one sheet at a time and keep the rest covered.
Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter.
Place 1 teaspoon of the filling 1 inch from the end nearest you.
Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle.
Continue folding back at right angles to make the triangular shape.
Bake in a moderate oven (350℉/180℃) for 20 to 25 minutes or until golden and crisp, turning once.
Serve hot.
