Tiropitakia (Tiropita) How to make Greek cheese and phyllo appetizer

I love these crispy little savory appetizers my husband's grandmother taught me to make. Tiropitakia are such a hit at a party, so be prepared and have recipes printed out for your friends! They are simple to make, have just a few, easy to find ingredients, and are very impressive. You are going to have so much fun with this delicious and authentic Greek recipe. Kalimera! Tiropitakia 1 box of frozen phyllo, thawed 1-1/2 sticks unsalted butter, melted 7 oz Greek feta in brine ( goat and sheep milk) drained 1 1/2 cups whole milk ricotta cheese, drained 1/4 - 1/3 cup Parmigiano Reggiano cheese, grated fine fresh ground pepper salt (optional) fresh dill chopped fine or dried 2 large eggs, lightly beaten The night before you make your tiropitakia, thaw phyllo according to package directions ( overnight in refrigerator) Drain ricotta and feta at least an hour before beginning recipe. Preheat oven to 375 degrees. Line a shallow sided baking pan with parchment paper. Melt butter over low heat. Crumble drained feta in small bits in a large bowl. Add drained ricotta and parmigiano reggiano, fresh ground pepper, dill ( if using) and mix well. Taste, adjusting seasonings and add salt if needed.( I usually do not add salt because cheese is salty.) Add beaten eggs and blend well. Open box of phyllo and remove plastic packaging. Lay out on your work surface, and cover phyllo with a slightly damp cotton kitchen towel, keeping covered except when you need a new piece to work with. Take one sheet of phyllo and lightly brush with melted butter. Fold in thirds vertically, creating a long strip. Brush with more butter. With a large spoon, place one scoop of filling at the end of your buttered strip. ( about 1 heaping tablespoon) Fold up like a flag, place on prepared sheet, and continue until sheet is full. Fill second lined baking sheet. Brush tops with butter and bake in preheated oven for approximately 20 minutes or until golden brown. If baking both sheets at once, rotate racks halfway through baking. Serve warm or room temperature. To freeze for future use: prepare as above, freeze unbaked buttered triangles on baking sheet till hard. Move to a freezer bag, and bake when needed. Makes approximately 3 dozen. "Go, eat your food with gladness, and drink your wine with a joyful heart." Ecclesiastes 9:7