Tiropetes (Cheese-Filled Triangles) 1 pound feta cheese* 2 eggs, slightly beaten 1/4 cup finely chopped chives 1/4 teaspoon white pepper 1 pound frozen phyllo leaves, thawed 1/4 cup butter or margarine, melted Crumble cheese in small bowl; mash with fork. Stir in eggs, chives and white pepper until well mixed. Cut phyllo leaves lengthwise into 3 strips. Cover with wax paper, then with damp towel to prevent drying. Using 2 layers phyllo at a time, place 1 heaping teaspoon filling on end of 1 strip; fold end over from one side to the other (to form a triangle) to opposite end. Place on greased cookie sheet. Repeat with remaining filling. Puffs can be covered and refrigerated no longer than 24 hours at this point. Preheat oven to 350 degrees F. Brush puffs with margarine. Bake until puffed and golden, about 20 minutes. Makes about 36 triangles. * Finely shredded Monterey jack cheese can be substituted for the feta cheese. With ingredients at room temperature, cream the cream cheese, cottage cheese and feta cheese with an electric mixer. Beat eggs and add to cheese mixture. Cut phyllo into 3-inch strips. Place one heaping teaspoon of filling on one end of the pastry strip and fold the cover over to make a triangle. Continue folding from side to side in the form of a triangle. Line the Tiropitas in a buttered baking pan and brush each with melted butter. Bake at 350 degrees F until golden brown.