Makes 24-25 triangles:
For the filling:
1 and 1/2 cups whole milk ricotta cheese
1 and 1/2 cups crumbled feta cheese
1/2 cup shredded or grated parmesan cheese
2 eggs, beaten
2 tablespoons olive oil
salt and freshly ground pepper to taste
1/4 teaspoon dried dill (or more if you like)
For the crust:
1 pack phyllo dough
1/2 pound butter, melted
Preheat oven to 375 degrees.
Mix all of the filling ingredients, leaving the eggs for last. Taste it for seasoning. Add more salt and pepper to suit your taste. Add eggs and mix well.
Cut the phyllo in three equal parts and keep wrapped in it's plastic packaging until needed.
If you're making extra for the freezer, do not bake them before freezing. Cover with plastic wrap and freeze.
To cook frozen tiropita, take them out of the freezer and remove plastic wrap. Put them in a baking tray and cover with foil. Bake covered for 35 minutes. Remove foil and bake about 15-20 minutes more uncovered until golden and crisp.