The trouble with working with fillo dough, for me at least, is that right when I’ve found my rhythm — right when the brushing-spooning-folding-sealing process becomes one fluid motion — the filling runs out. And because making dozens of tiropitas, though simple enough to prepare, calls for a special occasion, the newfound dexterity in my fingertips is almost always lost until I’m wrapping up the next batch of tiropitas called for by the next special occasion.
Alas, the process is always worth undertaking, if for nothing else the security of knowing that at least one dish will make it out as scheduled on Easter Sunday. With my freezer stocked with these cheese-and-egg filled triangles, always a party favorite, I can rest easy knowing my friends will not starve if I’m still wrapping strudels, rolling meatballs and dying eggs. At least for a short while. Yikes. I’m getting a little nervous about hosting, but it will all come together, right? I hope so. Happy Easter everyone.
Red eggs for Greek Easter.
Ella helps make biscotti, while I assemble tiropitas:
Yield 36 tiropitas
- 1/2 lb. feta cheese, crumbled
- 1/2 lb. cottage cheese, small curd
- 3 eggs, beaten
- 1/2 tsp. salt
- 1/2 lb. fillo dough*, thawed
- 1/2 lb. unsalted butter, melted
*Fillo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
- Combine cheeses, eggs and salt in a bowl. Stir until blended.
- Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
- Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
- Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
- Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
Note: If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 15 to 20 minutes or until golden. I find mine take even longer than 20 minutes before they are golden, but my oven is very old.
Graham bounces nearby: