½ & ½ melted butter & olive oil – for ‘painting’ pastry

1 lb feta cheese
1 lb ricotta cheese
Mix cheese together & add:
4-5 eggs
1 cup blend cream
Chopped spinach optional
1 pkg phylo pastry

Cut phylo pastry in 2 inch strips (makes 5 rows). Drizzle melted butter/oil on counter. Lay out a strip of pastry. Paint with butter & stack another strip on top covering it with butter also. Place about a tsp on cheese mixture on bottom of strip. Turn end of pastry over filling to form a triangle. Continue turning to end of strip. Makes about 50 tyro pitas. Arrange triangles into ‘squares’ on baking sheet. No need to oil pan, the butter will ooze out when baking. Paint pastries with butter before baking. Bake for 20 min @ 375, until puffy & golden brown. They can be frozen at this point, covered with wax paper.