Step 1

Get ready: Remove the package of the thawed filo from the refrigerator and place on the counter for 30 minutes without opening it. Preheat the oven to 350˚F. Line two baking sheets with parchment paper.

Step 2

Make the filling: Crumble the feta into a medium mixing bowl. Add the anthotiro, cream cheese, or drained ricotta. Add the egg, salt, and pepper. Stir gently to combine.

Step 3

Layer the filo: When the filo has sat for 30 minutes at room temperature, unwrap it from its package. Lay one sheet horizontally in front of you, on a clean work surface. Cover the remaining filo well with plastic wrap and a kitchen towel while you work. Brush the filo lightly with olive oil. Place a second sheet of filo on top of the first. Brush that with more olive oil. Cut the stack of two filo layers crosswise into eight strips, each one about 2-inches wide.

Step 4

Add the filling: Stir the cheese and egg mixture one more time. Place one heaping spoonful at the end of each filo strip. Lift one corner of the filo and fold it over to enclose the filling and make a triangle. Continue folding from side to side until you get to the end of the strip. Brush it with some olive to secure the end. Place the filo triangle on one of the prepared baking sheets, seam-side down. Brush the top with olive oil to keep it moist.

Step 5

Fold the remaining Tiropitakia: Repeat the process with more filo dough until you have used up all the filling. Make sure to avoid overstuffing, and brush each finished triangle with olive oil to prevent drying.

Step 6

Bake: Bake each pan until the tiropitakia are golden brown, about 20-25 minutes. Let them cool briefly before serving.