Tiropitakia (Miniature Greek Cheese Pies) - cooking recipe

Ingredients

For the Pastry
1/2 lb phyllo pastry, refrigerated
3/4 cup butter, melted
1/2 cup sesame seeds
1 egg yolk
For the Filling
1 cup emmenthaler cheese (Swiss) or 1 cup similar cheese, grated
1/2 cup feta
4 ounces ricotta cheese or 4 ounces cottage cheese
2 eggs, beaten lightly
2 tablespoons parsley, chopped
2 tablespoons of fresh mint, chopped
1/2 teaspoon fresh ground black pepper

Preparation

Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
Make the filling by mashing the feta until it crumbles.
Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
Cut each filo leaf into a strip 6 x 12\" (15 x 30 cm).
Brush each leaf with the melted butter.
Fold the leaves in half lengthwise making strips 3 x l1\" (6 x 30 cm).
Again brush with butter and place 1 Tbsp.
of the filling at the bottom of each leaf.
Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
Preheat oven to 375 degrees F.
Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
Serve hot or cool.
Yields 16- 24 pastries.