Tiropita Recipe from Pete's Pitaria

MYFOXNY.COM - Georgia Kyroglou of Pete's Pitaria (4259 Austin Blvd., Island Park, N.Y./516-432-1473) is sharing her recipe for Tiropita, which are mini-cheese pies:

1 pound feta cheese
16 ounces ricotta cheese
2 eggs, well beaten
Butter (for wrapping the tiropitas)
1 package #7 filo dough (also sometimes known as phyllo dough)

In a large mixing bowl (using either an electric hand mixer or a Kitchen Aid self-standing mixer), mix together the feta, ricotta cheese, and eggs until smooth.

Carefully unroll the filo dough and lay flat on the counter. (Tip for working filo dough: make sure that it does not dry out or it will flake and rip apart making it difficult to work with. I usually place a damp kitchen towel underneath the filo dough and another one on top of the dough to keep it from drying out.)

Once mixture is smooth it is ready. Spread out one filo sheet on the counter. Using a pastry brush butter the sheet, then place another sheet on top and butter this one as well. Then make about four slices in the filo dough.

Spoon a small amount of the mixture on to each of the slices, then fold into triangles. Place the triangles on to a buttered cookie sheet.

Butter the triangles using a pastry brush. Place into a pre-heated oven at 350 degrees; bake for about 30 minutes or until golden brown.

Once they are ready, allow them to cool before removing them from the cookie sheet. Enjoy!