1 lb Filo dough
Pepper to taste
1 cup milk
1½ tbsp flour
⅝ cup butter
2 eggs; beaten
½ lb Feta cheese; crumbled
½ cup parmesan cheese
1 tbsp chopped parsley
Melt ⅛ cup butter in a pan, add flour and stir until smooth. Reduce heat and gradually add the milk and eggs, stirring constantly until thickened. Allow mixture to cool and add cheeses, parsley, and pepper.
Melt ½ cup butter over low heat. Cut Filo dough sheets into long strips 3 inches wide. Take 3 strips from the stack (keep rest under a damp towel so they won’t dry out), and brush the top sheet with melted butter. Place 1 tsp of the cheese mixture at the bottom left corner of each strip and fold the corner to form a triangle; continue folding in a triangular shape to the end of the strip (like you fold an American flag). Repeat the process until all ingredients are used. Brush each Tiropete with melted butter and bake in a 375-degree oven for 15 minutes or until golden brown.
The Tiropetes freeze well; brush with melted butter but do not bake. Remove from freezer directly to oven for baking.