Tyropitas! Easy puff pastry filled with the goodness of CHEESE!

Golden Tyropitas!

This is one of my favorite pastries to make because they're simple and they freeze well. I usually make a batch of about 20 then wrap them in waxed paper in groups of 4. I put the small groups in freezer bags and store in the freezer.

Days later (if I can wait that long!), I transfer a few to the fridge to thaw before I go to bed. In the morning it only takes 10 minutes to have a fresh baked cheese pastry - what a great way to start the day!

I was introduced to tyropitas a few pounds ago years ago, but I couldn't remember the exact mix. I found this video online. I wonder how long Eva has been making these? I'm sure hers are wonderful, but I changed my recipe a bit.

This is how I make them:

• 16 oz WHOLE milk ricotta cheese

• 6 oz Feta (I use Athenos feta with tomato basil, but you can use plain or another flavor)

• 1 box of puff pastry (NOT the Pepperidge Farm Pastry sheets! Those are wrong).

• 2 eggs

• Salted butter (as much as it takes)

Before you start, have a damp tea-cloth or kitc…