This savory blend of three cheeses wrapped in layers of light, flaky phyllo dough is a Greek classic. Enjoy it as an appetizer or a light meal paired with a salad.
2 rolls Athens Phyllo® Dough (9” x 14”), thawed
8 ounces feta cheese, crumbled
12 ounces ricotta cheese, drained
4 ounces cream cheese, softened
5 eggs, beaten
1 1/2 sticks unsalted butter, melted
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a medium bowl, mix together feta, cottage and cream cheeses with eggs until smooth.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on work surface and lightly brush the surface with butter. Layer and repeat with 2 more sheets. Do not butter the top layer. Cut the layered Phyllo into thirds lengthwise.
Place 1 heaping tablespoon of filling about 1″ from short edge of each layered strip. Fold one corner of phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself to the end of strip. Lightly butter the outside of the triangle. Place triangles seam side down on ungreased cookie sheet at least 1″ apart. Repeat with the remaining strips. Repeat with remaining phyllo sheets until the filling is used up. Bake for 20 to 25 minutes or until golden brown. Serve hot.
Serving size: 1 triangle (43 g), Amount per serving: Calories 130, Total Fat – 8g, Saturated fat – 5g, Trans Fat – 0g, Cholesterol – 50mg, Sodium – 125mg, Dietary Fiber – 0g, Total Carbohydrate – 9g, Sugars – 1g, Protein – 6g, Vitamin D –0%, Calcium 4%, Iron 0%, Potassium – 0%
Unbaked triangles may be frozen in airtight container for up to 1 month. Do not defrost, bake at 350°F 25-30 minutes.
For faster tyropita goodness, try Athens Phyllo Shells. Simply spoon filling into shells, place on baking tray and bake at 350°F 15-20 minutes or until phyllo shell starts to brown. Garnish with herbs such as chives, dill, mint or parsley.