A variation of Tyropita
INGREDIENTS :
1/2 cup cottage cheese
2 eggs, beaten
7/8 cup Feta cheese
1/2 package phyllo dough, about 8 sheets
3-1/2-ounces olive oil
3 tablespoons flat-leaf parsley, chopped
Pepper, to taste
Crumble feta cheese into a bowl. Add cottage cheese, parsley and eggs and beat together with a fork until well blended. Season with pepper.
Cut phyllo pastry down the longest length into 2-3/4-inch strips. Take 1 strip and cover other strips with a damp tea towel to prevent drying out.
Brush strip with olive oil and put a heaping teaspoon of the cheese mixture on the bottom left-hand corner. Fold over the corn with the filling so it meats the long-side edge and forms a triangle. Continue folding the filling up and over from side to side to form a neat triangle.
Place on an oiled baking sheet and brush with oil. Continue with the remaining phyllo pastry and mixture until all is used.
Bake in a preheated 375 degree oven for 5 to 15 minutes until light golden brown. Serve hot.
