Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         filo leaves
   1      pound         feta cheese -- crumbled
   3                    egg yolks
   1      cup           butter -- melted
   1      cup           cheese -- grated
   2      tablespoons   parsley -- minced
   1      cup           béchamel sauce
                        -----variation: meat-----
   1      cup           meat -- chopped or ground
   2      tablespoons   cheese -- grated
   1                    egg; hardboiled -- finely
                        -----variation: fish-----
   1      cup           shrimp and crab; chopped -- cooked or canned
     1/2  cup           béchamel sauce
   1      tablespoon    parsley -- minced
     1/8  teaspoon      lemon juice
                        -----variation: spinach-----
   3      pounds        spinach -- fresh
   2      bunches       scallions -- finely chopped
     1/2  cup           parsley -- minced
     1/2  teaspoon      dill -- (opt)
   1      pound         feta cheese -- crumbled
   8                    egg -- beaten
                        salt
     1/2  cup           olive oil
                        -----béchamel sauce-----
   2      cups          milk -- hot
   3      tablespoons   flour
     1/4  cup           butter
                        salt and white pepper

Preparation:

MAIN RECIPE: Tiropetes - Cheese triangles Prepare béchamel sauce and allow it to cool; add feta cheese, eggs, grated cheese, parsley and 3 tbsp melted butter to sauce and mix well. Cut filo sheets into long strips 3 inches wide and brush with melted butter. Place one tsp of the cheese mixture at the bottom of each strip and fold the corner up to form a triangle; continue folding in a triangular shape until the entire strip is folded. Continue this method until all the ingredients are used. Place triangles on cookie sheets; brush each with butter and bake at 375F for 15 to 20 minutes, until golden brown. Serve at once. These triangles may be prepared ahead of time, frozen and baked when ready to serve. VARIATION: Meat - Kreatopetes Either use cooked leftover meats, chopped; or sauté fresh ground beef, breaking it up with a fork into small pieces. Combine meat with cheese and egg in a bowl. Place a teaspoonful on filo strips, fold, brush with butter and bake in the same manner as cheese triangles. VARIATION: Fish - Psaropetes Mix together seafood, béchamel sauce, parsley and lemon juice. Place a teaspoonful on filo strips, fold, brush with butter, and bake in the same manner as cheese triangles. VARIATION: Spinach - Spanakopetas Wash the spinach, cut off the stems, dry completely with towels, and chop. Brown the scallions in 1/2 cup olive oil until tender. Combine spinach, parsley, dill, beaten eggs and cheese; add cooked scallions; season with salt lightly and mix well. Place a teaspoonful of the filling on the filo leaves and proceed to fold, brush with butter and bake in the same manner as cheese triangles. Béchamel: Melt butter in a pan, add flour, and stir until smooth. Lower heat, and gradually add the hot milk, stirring constantly until it thickens. Season with salt and pepper.