European Stars And Stripes (Newspaper) - August 7, 1986, Darmstadt, Hesse                                Counter and Brush the entire lop surface with melted Butler Oil. Fold the Filo in half Lengthwise and Brush the entire top surface with melted Buller Oll. Place a rounded Tablespoon of filling at the Bottom of the buttered Filo strip. Fold one Corner of the Filo diagonally Over the filling to form a Triangle see following diagram continue folding the Filo As if you wore folding a Flag to make a triangular package encasing the filling. Smaller triangles Cut the Filo sheets Inlo quarters across the Width to make a total of 80 strips of Fito. Each about 4 inches across. Brush each strip with melted butter Oil fold and fill according to the directions for Standard size triangles. Use 2 level Teaspoons of filling per Triangle. To make Filo cylinders cigars Cut the entire stack of Filo dough sheets in half across the Width of the stack Ihen stack the dough halves together to make a Slack totalling 40 sheets. Keep the Filo covered. Remove one Sheet of Filo set in on a Flat surface and Brush the Filo with melted butter Oil. Fold the Filo in half Lengthwise and Brush the lop surface wish melted butter Oil. Place ,1 slightly rounded Tablespoon of filling at one of the Short ends of the buttered Filo strip and Pat it into a Small strip that reaches almost to the edges of the dough. Fold each Long Edge of the Filo about i Inch toward the Center see diagram. Starting with the end where the filling is Roll up the Filo to form a Cylinder. Flare the cylinders seam Side Down on a baking Sheet and take As directed. To make Filo coils use 1 whole Sheet of Filo per Coil. Working with 1 Sheet at a Lime Brush the entire top surface with melted butter Oil. Fold the Sheet in half Lengthwise and Brush the top surface with Butler Oil. Spread v. Tup of filling in an even strip about 1 Inch wide along one of the Long sides of the buttered Filo extending to within 1 Inch of each Short end. Roll up the Filo Over the filling to form a Long tube Ihen curl the lube into a snakelike Coil see diagram. Tuck the outer end of the tube under the Coil and place the coils on an a greased baking Sheet Inch apart. Bake As directed in the recipe. Tyro Pitaka Filo and cheese triangles wrapping 1 Pound Filo 20 full size sheets Cut into halves or fourths it Pound 2 Sticks butter melted filling 2 eggs 1 Teaspoon freshly grated Nutmeg it Teaspoon freshly ground Black Pepper a cup finely chopped Parsley optional �1 Pound 12 ounces feta cheese y Pound 12 ounces Ricotta cheese or other soil while cheese such Ai Miz Ithra Turner or pot cheese dry curd cottage cheese whisk the eggs Well in a Large bowl. Stif in the Nutima  Pepper ind optional Parsley. Crumble in the  cheese then add the  or other soft White cheese in Small pieces. Stir until ill thu ingredients Are very Well blended. Following the Basic instructions for using file Tutu twi be filled triangles Standard size or . Use i rounded Tablespoon of filling per Iii Ink t1 for Standard ones or 2 level Teaspoons of filling or Small triangles bake on an a greased cookie Sheel in a pre heated t50-degree of oven for 20 to 25 minutes or until Golden Brown on top. Or freeze unbaked Tyro Piukin then bake when needed. Place Frozen Lyro Pitaka on an a greased cookie Sheet and let hem sit at room temperature for t5 minutes while let oven pre heats to 425 degrees f. Bake for is minutes or until Golden Brown on top serve Lyro Pitaka Crisp and hot preferably within 5 minute after inking them from the Awn. Makes 40 Standard size Tyro Pitaka or 80  ones. Note Tyro Polakia can also be made in the shape of cylinders by following the instructions for making Cylinder shaped pastries cigars. This amount of cheese filling will make 40 cheese cylinders. Kreaton Pitaka or Cigar bore i Filo and meat cylinders wrapping 1 Pound Filo 20 full size sheets Cut into halves it Pound 1 stick butter melted with it cup Olive Oil filling 2 Tablespoons Olive Oil 1 Large Onton finely chopped 1 Pound lean ground beef or Lamb i cup chopped walnuts or Pine nuts 4 Large cloves of garlic minced a cup red wine i cup Tomato paste v4 cup finely chopped fresh Parsley 1 Tablespoon finely chopped fresh Dill 1 Tablespoon paprika Ivi Teaspoons Salt 1 Teaspoon freshly ground Black Pepper 1 Teaspoon allspice 1 Teaspoon crushed dried Pepper 1 Teaspoon grated fresh Orange Peel i Teaspoon cinnamon in