Things You'll Need:
- 1 lb feta cheese, grated into small pieces
- 1 lb cottage cheese, drained well
- 2 cups freshly grated parmesan cheese
- 4 eggs, beaten
- 2 tbsp. flour
- 1 1/2 cups clarified butter
- 2 lb filo pastry
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Step 1
Mix together the feta, parmesan, and cottage cheeses with the eggs and flour. Combine the ingredients well.
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Step 2
Place the filo dough on a flat surface, such as a countertop or level cutting board. With a pair of sharp kitchen shears, cut the dough into 2-inch wide strips.
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Step 3
Cover the strips with plastic wrap, then cover the wrapped filo with a damp cloth. This keeps the filo from drying out as you're preparing the tiropites.
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Step 4
Remove one strip from the plastic wrap. Place it on the counter or cutting board.
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Step 5
Brush the strip with the butter. Do not use too much butter; you don't want the dough to be soggy.
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Step 6
Place another strip on top of the buttered one. Brush it with butter.
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Step 7
Scoop a teaspoon of the filling and place it on the end of the strip nearest to you.
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Step 8
Fold the strip, enclosing the cheese mixture, into a triangle shape. Start by taking the right corner and fold it one-quarter turn. This will cover the filling.
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Step 9
Take the left corner and fold it one-quarter turn. Now you have an upside down triangle.
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Step 10
Continue folding the corners one-quarter turn until you have folded all the dough and a triangle shape remains.
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Step 11
Place the triangle on an ungreased cookie sheet. Brush with a small amount of butter.
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Step 12
Fill and fold the remaining filo strips and place the finished triangles on the cookie sheet. Brush the tops of them with butter.
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Step 13
Bake at 375 degrees for 20 to 25 minutes or until the filo is golden brown.
















Comments
wadowslaur said
on 5/13/2009 This recipe looks interesting. If you are looking for kefalotiri in the states, many supermarkets with a good international cheese section carry it. Also if there is a Greek market in your area, they will probably have it as well.
Greekgirl said
on 10/22/2008 We normally don't use cottage cheese or parmesan. We usually use Feta, Ricotta cheese and Kefalateri. Kefalateri is hard to find but adds such good flavor. I guess this is an Americanized version.
Greekgirl said
on 10/22/2008 We normally don't use cottage cheese or parmesan. We usually use Feta, Ricotta cheese and Kefalateri. Kefalateri is hard to find but adds such good flavor. I guess this is an Americanized version.
bookmom said
on 6/17/2008 This sounds fantastic! I've always wanted to know how to make these. I'd love to see some pictures of the folding though since it's hard to visualize.