---------- Recipe via Meal-Master (tm) v8.01
       Title: Tyropites
  Categories: Ethnic, Appetizers
       Yield: 60 servings
     1/2 lb Ricotta or cream cheese           1/2 ts Grated nutmeg (or more)
     1/2 lb Feta cheese; crumbled               1 c  Butter; melted
       2    Eggs; lightly beaten                3 tb Butter; melted
       1 tb All-purpose flour                   1 lb Commercial filo sheets
       1 pn -Salt (optional)               
   In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very
   salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and chill several
   hours or overnight, removing from the refrigerator an hour before using.
   Cut the filo into thirds (3 x 11 inches).  Pile up the filo, covering it
   with waxed paper and a damp towel.  Take out one sheet at a time and keep
   the rest covered.  Butter the filo, one sheet at a time, using a pastry
   brush and the 1 cup melted butter.  Place 1 teaspoon of the filling 1 inch
   from the end nearest you.  Fold the filo back over the filling so the
   bottom edge meets the left edge, forming a right angle. Continue folding
   back at right angles to make the triangular shape. Bake in a moderate oven
   (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once.
   Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and
   frozen. When ready to bake, separate while still frozen, spread on baking
   sheets, and bake as directed above, allowing an additional 10 minutes
   baking time.
   Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New
   York. Source: Karen Mintzias - I-Cooking