| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Appetizer, Baked, Greek |
20 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Feta cheese |
| 3/4 |
lb |
Small curd cottage cheese |
| 1/4 |
c |
Chopped chives or parsley |
| 2 |
|
Eggs |
| 1/2 |
lb |
Butter; melted |
| 1 |
lb |
Filo dough |
INSTRUCTIONS
Mix everything but the butter and dough together. Cut the dough into 4 or 5
even sets of strips and cover them while you work with wax paper and a
moist dish towel.
Lay out one strip, brush lightly with butter, and repeat with a second
layer. Put a teaspoon of filling at one end, and fold a corner over the
filling. Starting with this initial triangle, fold the dough up like a flag
until you have a little turnover. Repeat for the rest of the dough and
filling, laying them out on a cookie sheet.
Bake at 350° for 20 minutes until brown.
WARNING: when these come out of the oven, the filling remains very hot for
quite a while after the tiropitas themselves are cool enough to handle.
Watch out, if you don't want to see your guests in court seeking damages
for seared palates.
Yields: 50 to 60
NOTES : Flaky cheese triangles.
Recipe by: =20
Posted to MasterCook Digest V1 #337 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 10, 1997
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”