1 pkg phyllo dough defrosted overnight in fridge
1 1/2 c feta cheese crumbled
3/4 c cottage cheese ( i used lowfat)
1 1/2 Tbsp fresh parsley diced
1/2 tsp salt
3/4 tsp dried dill
1/2 tsp black pepper
2 eggs beaten
1 stick butter (has to be butter for this dish)
1. Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
2. On a clean flat surface, bring out your phyllo dough.
3. Open it flat.
4. Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
5. If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
6. When you are ready to make the tiropitakia, divide your dough into strips.
7. It's much easier to do all the cutting at once, then cover the dough and take out what you need.
8. If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
9. To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time. Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
10. You can decide which side you work with, I alway's start with the right top corner for some reason. Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
l11. Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side
12. Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
13. Working now with the RIGHT top pointy part, bring it down straight on the right.
14. Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece. Place on a plate till ready to use.
15. When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
16. These can be eaten as is, totally addicting, and so elegant on a plate. The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like. I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!! Enjoy!!