1/2 pound feta cheese
1/4 pound ricotta or Greek anthotiro cheese
1 small container cream cheese
4 tablespoons grated parmesan cheese
3 eggs, well beaten
1 teaspoon dried mint
Black pepper, to taste
1/2 pound butter, melted
Preheat the oven to 350°F.
Butter 2 baking sheets.
Crumble the feta and combine it with the other cheeses in a large mixing bowl. Add the eggs, mint and pepper and mix well with a fork.
Stack the filo dough as you roll it. Cover the rolled out fillo with a dry towel and then a lightly dampened one. Take one sheet at a time. Place it vertically in front of you and cut it in half lengthwise. Brush each strip sparingly with the melted butter. Fold the strip in half again lengthwise, and brush the surface with butter. Place 1/2 teaspoon of the filling in the center bottom of the strip. Fold the strip from the right corner to the left side to form a right triangle, and continue folding from corner to side working your way up the strip until you get to the top. Place the triangle seam side down on the sheet. Repeat with remaining fillo and filling until both are used up.
Bake in a medium-hot oven for 15 minutes or until golden.
Note: Once filled, the triangles may be wrapped tightly in plastic and frozen. Bake directly from freezer.