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INGREDIENTS

• ½ package, 8 ouches phyllo dough
• ¼ cup butter, melted

For the filling:

• 1 cup whole milk
• 2 tablespoons semolina
• 1 egg + 1 egg yolk, beaten
• 2 tablespoons butter, melted
• 1 cup French feta cheese, grated
• 1 cup cheddar cheese, grated
• Pepper

DIRECTIONS

1. Heat the milk in a sauce pan and stir in semolina. When it lightly thickens, remove from heat and add all the remaining ingredients. The mixture will be soft but not too runny.
2. Cut the phyllo sheets into 2 to 2 ½ inch strips. Place one strip on a working surface, and brush with butter. Put a rounded teaspoon of cheese filling at one end. Fold the corner over the filling, forming a triangle. Keep folding back and forth into a triangle to the end of the strip.
3. When you have finished with the filling and shaping the triangles, fry the cheese pies (tiropitakia) in a very hot oil until golden. Serve while still warm.

Romama’s Note: This recipe makes 25-30 mini Cheese Pies. You can either refrigerate the Cheese Pies for one day or freeze up for 2 months before frying. If you freeze up the Cheese Pies, just thaw before frying.

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1. Tagliatelle with Spinach and Cheese
2. Leeks with Tomato and Cheese
3. Tomato Sauce with Eggs and Feta Cheese
4. Spinach Pie or (The Greek Spanakopita)
5. Potato Pie (Pasteliko de Masa Fina)