Recipe: Tiropitas (using phyllo or crescent roll dough, Lipton Onion Soup Mix recipe, 1987)

TIROPITAS

1 envelope Lipton Golden Onion Recipe Soup Mix
1 (15 oz.) container ricotta or creamed cottage cheese
3 eggs, beaten
8 ounces feta cheese, crumbled
1/2 cup dry bread crumbs
1 tablespoon snipped fresh dill
28 phyllo strudel sheets*
3/4 cup butter or margarine, melted

In medium bowl, combine golden onion recipe soup mix, ricotta, eggs, feta cheese, bread crumbs and dill; set aside.

Unfold phyllo strudel sheets; cover with wax paper, then damp cloth. Using 2 sheets at a time, brush lightly with melted butter; cut sheet lengthwise into 4 equal strips. Place 1 tablespoon cheese mixture on top corner of each strip; fold corner over to opposite edge, forming a triangle. Continue folding, keeping triangular shape with each fold, until rolled completely to end. Place on ungreased baking sheet; repeat with remaining phyllo.

Bake 20 minutes or until golden.

*Substitution:
Use 3 packages (8 oz. each) refrigerated crescent rolls. Separate dough according to package directions. Cut each triangle in half and flatten slightly. Place 1 tablespoon mixture in center of dough and fold over sides to form a triangle. Bake according to package directions.

Makes about 5 dozen tiropitas
From: Recipelink.com
Source: Recipe booklet: Lipton Creative Cookery, Favorite Recipes Magazine No. 17, Thomas J. Lipton, Inc. 1987