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| 1/2 x ca. 450 g | Feta |
| 3/4 x ca. 450 g | Small curd cottage cheese |
| 1/4 Tasse | Chopped chives or parsley |
| 2 | eggs |
| 1/2 x ca. 450 g | Butter melted |
| 1 x ca. 450 g | filo dough |
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Mix everything but the butter and dough together. Cut the dough into 4 or 5 even sets of strips and cover them while you work with wax paper and a moist dish towel.
Lay out one strip, brush lightly with butter, and repeat with a second layer. Put a teaspoon of filling at one end, and fold a corner over the filling. Starting with this initial triangle, fold the dough up like a flag until you have a little turnover. Repeat for the rest of the dough and filling, laying them out on a cookie sheet.
Bake at 350° for 20 minutes until brown.
Warning: when these come out of the oven, the filling remains very hot for quite a while after the tiropitas themselves are cool enough to handle. Watch out, if you don't want to see your guests in court seeking damages for seared palates.
Yields: 50 to 60
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