Cheese and mint pie- Tiropita


1 lb feta cheese, crumbled (sheep's milk feta cheese is preferable)
2 cup ricotta cheese (part skim)
2 eggs (for added nutritional boost, use omega-3 eggs)
1/2 cup fresh mint leaves without stems, washed and chopped small
1/2 tsp Black pepper
3/4 cup butter, melted
1 lb prepared, frozen filo dough thawed in refrigerator for 24 hours before use


Preheat oven to 400°F
Combine crumbled feta cheese, ricotta cheese, eggs, chopped mint leaves, and black pepper in a bowl. Stir to mix well and set aside.
Melt butter over low heat and get your pastry brush ready.
Open the filo package and remove one roll. Remove the plastic packaging around the roll. The roll of filo dough will be wrapped in waxed paper; leave it on for now. With a sharp serrated knife, cut through the roll to make three equal parts.
Place a sheet of waxed paper on your work surface.
Roll one section of filo out onto the waxed paper with the width near you and the length spread out directly in front of you.
Place the other two sections, which are not currently in use, in the refrigerator wrapped in a kitchen towel. Return the second roll 8 filo to the refrigerator as well. You should take out only one section at a time so the filo will remain chilled and not become soggy.
Brush melted butter on the top sheet of filo. Place 1 tablespoon of filling at the end nearest you. From the left corner of the dough, lift up 2 sheets together and fold them from that corner across the dough to meet the right edge of the dough. Next, fold the piece straight up and across to the left.
When you've folded the first one halfway, brush it again with butter. Continue folding until you have a perfect triangle and brush the front and back with butter.
Place the finished Tiropita on an ungreased baking sheet leaving a little space between each one.
Bake approximately 20 minutes

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