Greek Tyropites

Ingredients:

• 1/2 lb Ricotta or cream cheese
• 1/2 lb Feta cheese- crumbled
• 2 Eggs- lightly beaten
• 1 tb All-purpose flour
• 1 pn Salt (optional)
• 1/2 ts Grated nutmeg (or more)
• 1 c Butter- melted
• 3 tb Butter- melted
• 1 lb Commercial filo sheets

Preparation:

• 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.