Tiropitakia (miniature Greek Cheese Pies)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 lb phyllo pastry, refrigerated
• 3/4 cup butter, melted
• 1/2 cup sesame seeds
• 1 egg yolk
• 1 cup emmenthaler cheese (swiss) or 1 cup similar cheese, grated
• 1/2 cup feta
• 4 ounces ricotta cheese or 4 ounces cottage cheese
• 2 eggs, beaten lightly
• 2 tablespoons parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
• 2 make the filling by mashing the feta until it crumbles.
• 3 add to this the eggs, emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
• 4 cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
• 5 brush each leaf with the melted butter.
• 6 fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
• 7 again brush with butter and place 1 tbsp.
• 8 of the filling at the bottom of each leaf.
• 9 fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
• 10 repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
• 11 preheat oven to 375 degrees f.
• 12 brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 tbsp of water.
• 13 sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
• 14 serve hot or cool.
• 15 yields 16- 24 pastries.