Working with filo can be tricky; these tiropitas are so tasty, they’re totally worth it. The key to success is to have your prep station ready before you begin. You’ll need a cutting board, knife or scissors, a tablespoon, a butter brush, an 11-by 14-inch baking sheet, and the filo and melted butter ready to go.
1. Preheat oven to 350°. Gather the items for your filo prep station (indicated above). In a medium bowl, lightly beat eggs; add feta, cottage cheese, salt, pepper and dill. Beat until well combined. Add kale, spinach, arugula and onion; beat to combine. Refrigerate until ready to use.
2. Remove filo from package (each package contains 20 stacked sheets). Cut stack lengthwise into 3 equal sections, to yield a total of 60 (3-inch) strips. To keep the filo from drying out, cover the stacks that you’re not using with a kitchen towel until you’re ready.
3. Uncover 1 stack of filo. Lay 1 strip of filo on your cutting board. Brush with melted butter; repeat layers twice, for a total of three layers.Place a generous tablespoon of filling in the corner of the filo stack. Fold over into a triangle. Keep folding, flag-style, to maintain a triangle shape and pressing the filo tight to the filling. Brush lightly with melted butter, and place on baking sheet. Repeat with remaining filo and filling.
4. Bake 15 to 20 minutes until golden brown. Serve warm.
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