1 lb. Feta cheese
4 oz. (1/2 block) cream cheese
1 pint (16 oz.) Ricotta cheese
5 heaping tbsp. grated Parmesan cheese
4-5 large eggs, lightly beaten
1-2 lbs. phyllo pastry sheets
Unsalted butter, melted
Prepare the Filling:
Note: This filling recipe should be enough for two 1-1b. packages of Phyllo.
In a large bowl, using a fork, crumble the Feta cheese into small pea-sized pieces. Add the remaining cheeses and mix well. Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy. Chop up the wild greens and add to the mix.
Unwrap the Phyllo:
Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9×12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Remove a sheet from the stack and place it in front of you vertically. Using a pastry brush, butter the surface of the sheet taking care not to tear it. Drop a tablespoon of filling in the center of the sheet about two inches up from the bottom edge. Fold the bottom edge up to cover the filling (about two inches.)
Fold the left edge of the sheet in to the center, creating a flap of about two inches wide. Similarly, fold the right edge over the left flap but do not go past the left edge. You should have a strip that is about 3 inches wide with the filling tucked in the bottom.
Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up, then over, until you reach the end of the strip.
To bake, preheat the oven to 350 degrees. Place the triangles on a lightly greased baking sheet and brush with melted butter. Bake until golden and flaky, about 15 minutes . Allow triangles to cool for five to ten minutes prior to serving.
Perhaps the best way to learn is by watching a youtube video on the art of teropita making