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|Butter||1 Pound, melted|
|Margarine||1⁄2 Pound, melted|
|Cream cheese||14 Ounce|
|Feta cheese||1 Pound|
|Filo pastry sheets||1 Pound|
Serving size: Complete recipe
Calories 8880 Calories from Fat 7181
% Daily Value*
Total Fat 814 g1252.5%
Saturated Fat 417.9 g2089.3%
Trans Fat 0 g
Cholesterol 2661.5 mg
Sodium 7736.9 mg322.4%
Total Carbohydrates 262 g87.3%
Dietary Fiber 10.1 g40.3%
Sugars 43.2 g
Protein 152 g303.6%
Vitamin A 547.1% Vitamin C 0.38%
Calcium 284.7% Iron 45.6%
*Based on a 2000 Calorie diet
Crumble cream cheese and feta cheese into the size of marbles and drop into well-beaten eggs.
Cut each sheet of filo across the width, not the length, into 6 strips each about 2 inches wide.
Place the filo under a slightly damp towel to keep it from drying out until you are ready to use it.
Place 1 strip of filo on the working board perpendicular to the table edge and brush it with the butter and margarine mixture.
Place a second strip over the first and brush with butter mixture.
Place 1 teaspoon of the filling on the end of the pastry strips nearest you and fold the corner over the filling to make a triangle.
Continue folding from side to side in the form of a triangle (like folding a flag) until the end of the strip is reached.
Brush folded tiropita with butter and margarine mixture to seal it.
Place the uncooked tiropites in a foil-lined box with a sheet of foil between each layer of tiropites.
These may be kept frozen until about 25 minutes before you are ready to use them.
Place the number desired on a cookie sheet (straight from the freezer) and cook at 350° until they puff up, then reduce heat to 325° and cook until golden brown, 20-25 minutes.