Yeah, I want some Cheesy Puffs!

Ok, we hit a slight snag in the blog about cooking influences line of blogging... More on that later. Just to tide you over, I give to you Part II of the tribute to my wonderful mother:

Mom's Tiropita Recipe

What Youll Need:
1 lb Feta
1 lb Farmer's Cheese
3 Eggs
1 package Filo dough
Butter (the more the merrier, but really, just a few tablespoons)

What to Do:
Mix up that feta and farmer's cheese. You can beat it with an electric mixer until smooth, or just mash it up with a folk. Add eggs and mix some more. A Note about quantity: You don't really need to use a pound of these 2 lovely cheese. Out here they sell Farmer's Cheese only in pound packages, and 1 lb of Feta is easily translateable as 2 packages of Athena brand Feta. My Mom's written recipe card for this one actually calls for 8 eggs! But we cut that down from practice. The idea is to add one egg at a time and stop adding eggs before the mixture gets liquidy. The mixture should be slightly smoother than a cookie dough.

Lay out your Filo Dough. Spoon about 2 heaping TBSPs of Cheese Mixture onto one corner of the Filo and fold up 2 or 3 sheets of Filo, like you would a flag (corner to side, corner to side, until you get to the top of the sheet). You should get a nice triangle shape, but if not it'll still taste good.

Put the tiropita on a baking sheet and sprinkle or brush with melted butter.

Bake at 375 degrees for about 30 minutes. You'll know when it's done when you push down on a tiropita with a folk and no cheese or liquid seeps out.

Modification for Spanakopita

Chop up some spinach or add thawed and drained packaged spinach to the cheese mixture. That is absolutely it!