In a bowl, combine: eggs, egg yoke, milk, cheese, garlic powder, pepper, and mix well. Should be thick. If too runny, add more cheese.

Combine melted butter and olive oil in bowl (we’ll use this to brush each phyllo strip).

Take out the phyllo dough roll--don't unroll it!

Now, cut the phyllo dough into thirds.

Take one-third and unroll it, this will be what you work with.

Cover phyllo that you're not using with a damp paper towel to keep moist.

Take olive oil/butter mixture and lightly brush the first strip.

Take 1 spoonful of cheese mixture and place it on right corner (right or left, whichever is easier for you to roll).

Now, fold the cheese over on the phyllo dough making a triangle. Continue rolling it over and over until you've reached the end.

Place on baking sheet (preferably lined with parchment paper).

Repeat until all cheese/phyllo is used or desired amount.

Preheat oven to 400F.

Once all tiropitakia's are on the baking sheet, take your egg wash mixture and brush the top of each cheese pie.

Sprinkle sesame seeds and place in oven.

Bake for 30 min or until tiropitakia's are golden brown.

Serve warm.