It's Greek to Me, #2

Here's another of my mom's famous Greek dishes - buttery, flaky cheese triangles known as Tyropita (or Spanikopita, when you add spinach). Again, a holiday tradition in our family, but delicious any ol' time of the year. And really simple to make, once you get the hang of working with the delicate phyllo dough.

Tyropita
Contributed by Judy Angell

• 8 ounces cream cheese
• 4 eggs
• 16 ounces cottage cheese, large curd
• 1 pound feta cheese
• 1 pound phyllo dough
• For Spanikopita, add 1 cup of frozen chopped spinach that has been thawed and well-drained.

Beat eggs and add to the crumbled feta and cottage cheese. Cut the phyllo dough into long strips (3-5 inches in width, depending on the size of the phyllo sheets and/or your preferences; we usually just halve the phyllo sheets lengthwise). Place a tablespoon of the filing onto the end of a buttered phyllo strip; fold end-over-end as you would fold a flag to form a triangle-shaped package. Seal with butter. Place on a baking sheet and bake in a 350-degree oven for 20 minutes.