Tyropitakia

The following recipe is inspired by the delicous flavors we sampled on a recent trip to the Greek Isles. In Greek: τυροπιτάκια (pronounced tee-ro-pee-TAHK-yah) loosely translates to cheese-filled triangles. These are little golden packets of goodness which are very easy to make using store-bought phyllo dough and they look scrumptious on the table. The filling can be made a day in advance to help save time before your party. Be sure to buy extra phyllo dough as the sheets may stick together.

Tyropitakia (cheese-filled triangles)
Ingredients:
1 cup whole milk ricotta cheese
1/2 cup freshly grated Parmigiano Reggiano
4 ounces crumbled feta cheese
1 scallion, finely minced (white and light green parts only)
1 Tbs. finely minced fresh parsley
1/2 tsp. dried organo
1 tsp. freshly grated lemon rind
1 egg
1/2 tsp. salt
1/8 tsp. pepper
8 Tbs. unsalted butter, melted
8 sheets frozen phyllo dough, thawed

To Make:
Mix Cheeses together in a large bowl. Stir in scallion, parsley, oregano and lemon rind. Beat egg in small bowl and add to mixture with salt and pepper. Cover and refrigerate until ready to use.
Preheat oven to 350 degrees.
Melt butter in small saucepan. Lightly brush a large rimmed baking sheet with about 1 tablespoon of the melted butter.
Place 1 phyllo sheet with short end closest to you (keep remaining phyllo covered with plastic wrap and damp kitchen towel to avoid drying out). Brush phyllo sheet lightly with melted butter, then cut lengthwise into 3 equal strips each about 4 inches wide.
Place 1 tablesppon of cheese mixture at bottom end of strip. Fold a corner of dough over filling and repeat folding (like a flag) until entire strip is folded. Brush with melted butter as you go.
Place triangles on baking sheet and brush tops with more melted butter.
Repeat until you have 24 triangles. Bake until golden brown and crisp, about 20 minutes.

Yield:
24 triangles