How to Make Tiropites (Greek Cheese Triangles)

Tiropites are a delicious finger food made with buttery layers of filo dough and filled with soft, warm feta cheese. Add a touch of Greece to your meal with these tasty treats.

Instructions

Difficulty: Moderate

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

1. Mix together the feta, parmesan, and cottage cheeses with the eggs and flour. Combine the ingredients well.
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.
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.
4. Remove one strip from the plastic wrap. Place it on the counter or cutting board.
5. Brush the strip with the butter. Do not use too much butter; you don't want the dough to be soggy.
6. Place another strip on top of the buttered one. Brush it with butter.
7. Scoop a teaspoon of the filling and place it on the end of the strip nearest to you.
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.
9. Take the left corner and fold it one-quarter turn. Now you have an upside down triangle.
10. Continue folding the corners one-quarter turn until you have folded all the dough and a triangle shape remains.
11. Place the triangle on an ungreased cookie sheet. Brush with a small amount of butter.
12. Fill and fold the remaining filo strips and place the finished triangles on the cookie sheet. Brush the tops of them with butter.
13. Bake at 375 degrees for 20 to 25 minutes or until the filo is golden brown.

Tips & Warnings

• Don't be too generous with the butter. Not only will over-buttering the triangles make the dough soggy, but it will make the finished tiropites too greasy.
• Let the tiropites cool for ten minutes or more before biting into them. The filling will be hot.