Preheat your oven to 350 degrees Fahrenheit.
Grate your feta cheese using your box grater and place the cheese into a medium size bowl.
Into the bowl with the feta add your ricotta cheese, egg and the flour. Mix with a fork to combine.
Carefully roll out your phyllo dough, and cut your first strip. We usually cut it into 3 inch strips. You will be using two sheets at a time. Brush the olive oil, only on the top layer, and taking a generous teaspoonful of the mixture, and place it on phyllo, and fold each triangle as per photo above.
Place each pita, on a baking sheet lined with parchment paper. Continue until the pan is full. Brush the top of each tiropitaki lightly with olive oil.
Bake at 350 degrees. Place the pan on the bottom rack for 10 minutes. After that, move to the middle rack for about 15 minutes, until the tops are golden.
Remove from oven, and cool slightly on a baking rack. These are best eaten while still warm. But still delicious straight from the fridge.