Tiropitas (Greek Cheese Pastry)

Ready in 1h

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3/4 lb Small curd cottage cheese
1/2 lb Butter; melted
1/2 lb Feta cheese
2 Eggs
1/4 c chives; Chopped, or parsley
1 lb Filo dough

Original recipe makes 20



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 dont 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 on Nov 10, 1997

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