Last updated 6/12/2012 12:55:56 AM. Recipe ID 17947. Report a problem with this recipe.
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
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