| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizers, Cheese, Greek, Holiday |
100 |
Rolls |
INGREDIENTS
| 6 |
|
Eggs; separated |
| 1 |
lb |
Feta cheese; crumbled |
| 12 |
oz |
Cottage cheese |
| 1/4 |
c |
Blue cheese; crumbled (opt.) |
| 16 |
oz |
Filo pastry sheets |
| 2 |
c |
Butter; melted |
INSTRUCTIONS
Beat egg whites until stiff; add yolks and continue beating until well
blended. Add cheese and mix well.
Cut pastry sheets into quarters or into 8x6-inch pieces. Brush pastry with
hot melted butter. Place a teaspoon of cheese mixture in bottom center of
pastry strip, folding over one-third on each side and brushing again with
butter; roll like a jellyroll. Place on cookie sheets and bake at 350
degrees for 20 minutes.
Note: Tiropetes can be frozen before baking. Do not thaw; bake at 350
degrees for 30 minutes.
SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for
you by Nancy Coleman.
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