In a clean and dry working surface, place one sheet of filo. Grease gently with olive oil using a pastry brush.
Place another filo sheet on top and grease again with olive oil.
On the short side of the sheet, place a 2-3 cm thick lining of filling. Fold each ending (to secure the filling) and start rolling the sheet all the way through in order to form a log.
Place in a large well-greased pan (preferably with olive oil) or baking tray.
Grease each roll all around with olive oil as well.
Prick each roll a few times using a toothpick. This will prevent steam from forming inside and the filling from exploding out of the rolls.
Bake for about 15 minutes or until Tiropita's get a nice golden color.
Let Tiropita's stand for 5 minutes and then cut each roll to 2-3 pieces and serve.