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1.
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Begin by preheating the oven to 375 degrees F.
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2.
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Crumble feta cheese into small pieces in a bowl, add yogurt and Parmesan cheese and blend well.
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Add eggs and beat thoroughly.
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Mix in parsley or dill.
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Prepare cheese triangles as follows:
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3.
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See note below (*) regarding how to handle the filo dough.
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Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesnt dry out and become brittle*.
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Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the waxed paper and damp towel.
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Remove 1 strip of 3 individual strips (one sandwich on the other) and using a pastry brush to brush the group of filo with melted butter.
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Place a small spoonful of cheese filling 1 inch from the end of the pastry.
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Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag.
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Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
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4.
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Place triangles on an ungreased cookie sheet.
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Continue process with the remaining filo and cheese filling.
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Brush the tops of each with melted butter.
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Bake triangles for 15 to 20 minutes, or until golden brown.
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Let cool about five minutes before serving.
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Tiropites can be prepared ahead of time and frozen, unbaked.
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When ready to use, preheat oven to 350 degrees F. Bake without prior thawing for 35 minutes, or until golden brown.
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Serve warm.
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* One of the difficulties of working with filo is that it tends to dry out very quickly once exposed to air.
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Once you have unrolled the filo, work with one set of sheets (3 or 4 individuals sheets sandwiched one on top of the other) or a portion of sheets at a time.
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Keep the remainder covered with plastic wrap or waxed paper over which youve placed a damp cloth.
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(wax paper is easier to handle.)
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This will prevent the sheets from drying out.
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Use a feather or other pastry brush to spread an ample amount of butter on the sheet youre working with, beginning at the edges and working inward.
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Use broad strokes and work fast to prevent the sheets from drying out.
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The object is not to saturate the sheet, but lightly dab it all over
