Tyropitakia - cooking recipe

Ingredients

9 sheets phyllo pastry
1/3 cup butter, melted or 1/3 cup extra virgin olive oil
Filling
1 1/4 cups crumbled feta cheese (about 6 oz/175 g)
3/4 cup ricotta cheese
1/2 cup finely grated romano cheese or 1/2 cup shredded asiago cheese
2 eggs
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1/2 cup chopped walnuts
2 green onions, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill

Preparation

Filling: In bowl, beat together feta, ricotta and Romano cheeses, eggs, pepper, cinnamon and nutmeg until fairly smooth with some larger chunks. Stir in walnuts, green onions, parsley and dill. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.
Spoon about 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.
Place triangles on parchment paper-lined rimless baking sheets; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.).
Bake in top and bottom thirds of 400\u00b0F (200\u00b0C) oven until golden, about 15 minutes, 20 minutes if frozen.