Title: Tyropites
 Categories: Greek, Appetizers, Cheese/eggs
      Yield: 60 servings
 
    1/2 lb Ricotta or cream cheese
    1/2 lb Feta cheese; crumbled
      2    Eggs; lightly beaten
      1 tb All-purpose flour
      1 pn Salt (optional)
    1/2 ts Grated nutmeg (or more)
      1 c  Butter; melted
      3 tb Butter; melted
      1 lb Commercial filo sheets
 
  In a bowl combine the cheeses, eggs, flour, salt (unless the feta is
  very salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and
  chill several hours or overnight, removing from the refrigerator an
  hour before using.
  
  Cut the filo into thirds (3 x 11 inches).  Pile up the filo, covering
  it with waxed paper and a damp towel.  Take out one sheet at a time
  and keep the rest covered.  Butter the filo, one sheet at a time,
  using a pastry brush and the 1 cup melted butter.  Place 1 teaspoon
  of the filling 1 inch from the end nearest you.  Fold the filo back
  over the filling so the bottom edge meets the left edge, forming a
  right angle.  Continue folding back at right angles to make the
  triangular shape.  Bake in a moderate oven (350 degrees) for 20 to 25
  minutes or until golden and crisp, turning once. Serve hot.
  
  Note: Tyropites may be stacked upright in cardboard boxes and frozen.
  When ready to bake, separate while still frozen, spread on baking
  sheets, and bake as directed above, allowing an additional 10 minutes
  baking time.