Tiropetes (Cheese-Filled Triangles) Recipe
Tiropetes (Cheese-Filled Triangles)
1 pound feta cheese*
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1/4 cup butter or margarine, melted
Crumble cheese in small bowl; mash with fork
Stir in eggs, chives and white pepper until well mixed
Cut phyllo leaves lengthwise into 3 strips
Cover with wax paper, then with damp towel to prevent drying
Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end
Place on greased cookie sheet
Repeat with remaining filling
Puffs can be covered and refrigerated no longer than 24 hours at this point
Preheat oven to 350 degrees F
Brush puffs with margarine
Bake until puffed and golden, about 20 minutes
Makes about 36 triangles
* Finely shredded Monterey jack cheese can be substituted for the feta cheese
With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer
Beat eggs and add to cheese mixture
Cut phyllo into 3-inch strips
Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle
Continue folding from side to side in the form of a triangle
Line the Tiropitas in a buttered baking pan and brush each with melted butter
Bake at 350 degrees F until golden brown
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