Tyropites (Cheese Pies)

    1/2 lb Ricotta or cream cheese           1/2 ts Grated nutmeg (or more)
    1/2 lb Feta cheese; crumbled               1 c  Butter; melted
      2    Eggs; lightly beaten                3 tb Butter; melted
      1 tb All-purpose flour                   1 lb Commercial filo sheets
      1 pn -Salt (optional)

  In a bowl combine the cheeses, eggs, flour, salt (unless the feta is
  very salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and
  chill several hours or overnight, removing from the refrigerator an
  hour before using. Cut the filo into thirds (3 x 11 inches).  Pile up
  the filo, covering it with waxed paper and a damp towel.  Take out
  one sheet at a time and keep the rest covered.  Butter the filo, one
  sheet at a time, using a pastry brush and the 1 cup melted butter.
  Place 1 teaspoon of the filling 1 inch from the end nearest you.
  Fold the filo back over the filling so the bottom edge meets the left
  edge, forming a right angle. Continue folding back at right angles to
  make the triangular shape. Bake in a moderate oven (350 degrees) for
  20 to 25 minutes or until golden and crisp, turning once. Serve hot.
  Note: Tyropites may be stacked upright in cardboard boxes and frozen.
  When ready to bake, separate while still frozen, spread on baking
  sheets, and bake as directed above, allowing an additional 10 minutes
  baking time.