International food blog: Greek Festival Food Continued 4

Tiropites or Tiropeta or Tyropeta (Tissue thin layers of pastry dough filled with a mixture of Greek feta cheese

and baked to a golden brown)

Yields - 24 pieces

1 lb. feta cheese, crumbled coarsely (can buy this way)

1/2 lb small curd cottage cheese (I use low fat)

1/2 lb. cream cheese (I use low fat)

1 cup Parmesan cheese

6 large eggs (can use those egg substitutes in dairy section)

dash white pepper

1 lb Filo dough** (see below)

1 lb butter, melted

In a lrg. mixing bowl, beat eggs till blended. Add cheeses & white pepper & mix until blended well.

Using melted butter, brush bottom of 17-1/2" x 11" pan. Lay out one sheet of Filo at a time, brushing each sheet with butter. Continue until 1/2 lb. (or 1/2 of sheets) is used.

Spread egg & cheese filling evenly over entire pan. Then continue using one sheet of Filo at a time, brushing each sheet with butter until entire supply is used.

Before baking score top layers with sharp knife into square pieces, the size of your choice.

(usually 3" x 3")

Bake in a 350 degree oven for 25 minutes or until golden brown. Serve hot.

Note: May be frozen before baking. Be certain to cover airtight.

See wine pairings below

**How to use filo dough

Because filo dough dries very quickly, it must be covered during use. The following procedure may be used each time a recipe calls for Filo (phyllo) dough ... .

Unroll dough and place between two swheets of wax paper - layer as in diagram below ....

- - - - - - - - - - - - - dampened paper towel

_________________ sheet of waxed paper

////////////////////////////////////////////// filo dough

_________________ sheet of waxed paper

- - - - - - - - - - - - - - dampened paper towel

Wine pairings

Some suggest a fruity Sauvignon Blanc from New Zealand or the Loire (French)

Vermentino wines (see link about vermentino below)

Vermentino Research

Muscat or Muscato

From Wiki - more than you will ever want to know about muscat