This recipe is literally from the goddess of the hunt - Diana. I love this women. She is a teacher at my girls' elementary school and even though we have not been privileged to have her (yet - I still have hope -there are two more chances) I have worked with her on projects and the PTO Board. I love to see her interact with the students: she loves them like they are her own. She is incredible. Not only is she an amazing teacher and person, but she is such a great mom. She has two daughters who are everything you would want daughters to be. Trust me, I know. She gives so much to everyone. She gave me this recipe. That action alone is enough to make her one of my favorite people. This is a spin-off of spanikopita, a much more famous version that includes spinach. I love spinach. Some people do not. This is a perfect option for them. However, even us spinach lovers can appreciate this. It is hard to describe, but so yummy and rich. You will not want to share, but it is pretty rich ... beep ... beep ... beep ... this an an official test of the emergency broadcast system ... beep ... beep ... there is a lot of butter in this dish ... and cheese ... beep ... beep ... beep. Anyway, consider yourself warned.
This is also TONS easier than wrapping everything up like flag-folding in individualized appetizer portions. It is just all made in a casserole dish (the instructions for the fancy way is still in here) but boy, oh boy, it is SO much easier and faster and tastes just as good, if not better because I think you get a little more cheese than you would in the little triangles.
And by the way, my goddess of the hunt truly is Greek.
1 cup Basic White Sauce
1 pound feta cheese, crumbled
1 cup freshly grated Parmesan cheese
3 eggs, lightly beaten
2 tablespoons minced fresh parsley
3 tablespoons butter
about 1 cup butter, melted and cooled
1 pound filo dough, thawed
Basic White Sauce
2 cups milk
1/4 cup butter
3 tablespoons flour
salt and pepper to taste
Bring milk to a boil and remove from heat. In a second pan melt butter, add flour and cook, stirring until well blended and bubbly - do not allow it to color. Reduce heat to med low and gradually add hot milk, stirring constantly. Season with salt and pepper. Keep stirring until slightly thickened, about 5 minutes. (a thick gravy) This freezes well, so I always make double and freeze for the next time I need it.
Traditionally as appetizers you cut the filo dough into 2 inch long strips. Brush with butter and add a rounded teaspoon of filling to one end and fold back and forth into a triangle. (like a flag) Brushing top with butter when you put it on cookie sheet. They freeze very well. You just freeze on cookie sheets and then stick in a freezer bag until you need them. You cook them frozen.
When I make tiropete as a side dish I use a 9X12 pan. Lightly brush bottom of pan with melted butter. I add 7-10 layers of filo dough - each lightly brushed with butter. Add filling and cover with 7-10 layers of filo dough, each lightly brushed with butter. One recipe makes almost two pans, depending on how thick you want the filling to be.
Bake at 375º until golden brown - about 20-25 minutes. The triangles cook a little faster about 15-20 minutes.