Tiropita

I made these as almost an afterthought one day when I realized I had leftover feta from making spanakopita and they ended up being everyone's favorite.

I didn't have any ricotta cheese on hand so I threw in some sour cream and hoped for the best.  Thankfully it was delicious. I also loved the subtle flavor the onion added to the filling.

1 roll, or half a package, filo dough, thawed
1 stick butter, melted
12 oz. feta cheese
1/3 c. parmesan cheese
1/3 c. sour cream
2 green onions, sliced, white parts only
2 egg yolks
1/4 tsp white pepper
salt to taste

Combine the feta, parm, sour cream, egg yolks, onions, salt, and pepper. Set aside. 

Remove the filo from the package and wrap the long end of the plastic over the top. Remove one sheet and place a damp, but not wet, dish towel over the top. The dough dries out quite quickly. 

Brush the sheet with butter and fold one piece a third of the way in long ways. place a tablespoon of the cheese mixture on top and told the other side a third of the way in so you have a really long thin sheet. 

Fold from corner to corner like a flag to form a triangular pastry. Place on a baking sheet and brush with butter. 

Repeat with remaining sheets of filo. 

Bake at 400 until golden.