- Preheat oven to 350°F and lightly grease two baking sheets.
- In a large bowl, combine cheeses and yogurt; mix well.
- Add eggs and mix with spoon until mixture is loose but still lumpy.
- Unwrap phyllo and cut sheets in half lengthwise.
- Cover one stack with damp paper towels, until ready to use.
- Remove sheet from the uncovered stack, using a pastry brush, butter the sheet being careful not to tear the dough.
- Position the sheet vertically and drop a tablespoon of filling two inches from bottom edge, in the center.
- Fold the bottom edge up to cover the filling.
- Fold left edge to the center, creating a flap of about two inches wide.
- Fold right edge over the left flap but do not pass left edge; resulting in a strip about 3-inches wide.
- Starting with the lower left corner, fold over to the right edge to form a triangle.
- Continue folding up, then over, maintaining the triangle until you reach the end of the strip.
- Continue with remaining filling and dough sheets.
- Place triangles on baking sheets and brush with butter.
- Bake until golden and flaky, about 15 minutes.
- Cool for 5 minutes prior to serving.
Makes about 60 triangles.
Approximate Nutrient Analysis per tiropites (assumes 1 tablespoon unsalted butter per phyllo sheet):
160 calories, 12 g fat, 7 g saturated fat, 45 mg cholesterol, 200 mg sodium, 9 g carbohydrate, 0 g fiber, 1 g sugar, 4 g protein