Greek Cheese Phyllo Pies (Tiropitakia)

Steps

1. 1
   Preheat oven to 350°F (180°C). Thaw phyllo pastry overnight in the refrigerator, then let it sit at room temperature for at least one hour in its original packaging.
2. 2
   In a large bowl, combine ricotta cheese, crumbled feta cheese, parmesan cheese, olive oil, black pepper, and fresh mint or dill. Mix well and taste, adjusting seasoning as needed. Whisk the beaten eggs and fold them into the cheese mixture. Set aside.
3. 3
   Divide the phyllo pastry into three equal portions and keep each portion wrapped in its plastic packaging to prevent drying.
4. 4
   Prepare baking trays lined with parchment paper. Layer two sheets of phyllo together and drizzle melted butter between them. Place a heaping tablespoon of cheese filling at the bottom of the layered phyllo and fold upwards into a triangle shape.
5. 5
   Place the triangles on the prepared baking trays and generously brush the tops with melted butter. If freezing, place trays in the freezer for about 10 minutes until the butter sets, then wrap tightly with plastic wrap and freeze for up to 3 months.
6. 6
   Bake at 350°F (180°C) for 30 to 45 minutes until golden and crisp.
7. 7
   Serve warm or at room temperature. For dessert, drizzle with honey while still warm. For appetizers, room temperature is fine. If baking from frozen, cover loosely with foil and bake at 350°F for 30 minutes, then remove foil and bake until golden.