My tiropita are delicious, savory, cheesy phyllo triangles that are also known as Greek cheese pies. They’re baked up to golden perfection so the cheese becomes ooey-gooey molten deliciousness.
They make the perfect appetizer, finger food, or snack food. They’re party perfect but are equally suitable for an afternoon snack for the kids. They can be put together easily or made ahead and frozen so you can always have them on hand!
If you love flaky puff pastry finger foods, try my cheesy French pinwheels next!
What Are Tiropita
Traditional Greek cheese pies. They can be made in the shape of a folded triangle as I did here or in a 7X11-inch baking dish. I prefer the individual triangles because I like the cheese filling to the flaky pastry ratio better.
Tiropita Ingredients
- Feta Cheese
- Whole Milk Ricotta
- Eggs
- Black Pepper
- Phyllo Dough
- Unsalted Butter
Tips
- Add Dill: These little bundles of cheesy goodness are fabulous with fresh chopped dill in the filling. I add 3 tablespoons.
- Add Fresh Mint: These are also wonderful with fresh mint. I add 2 tablespoons minced.
- Thawing Dough: Be sure to follow the manufactures instructions for thawing. Generally, this is done in the refrigerator overnight.
- Working With Phyllo: Only remove 1-2 sheets of phyllo at a time. Cover the rest of the sheets with a sheet of cling wrap and then a damp towel to prevent it from drying out. It’s also important to leave the package sealed until you are ready to use it.
Storing + Freezing Tips
- How Long Can You Keep This In The Fridge? These can be stored in an airtight container for 3-5 days.
- Can You Freeze This? These are great frozen prior to baking. Flash freeze here’s how:
- Place flat on a baking sheet and freeze.
- Once they’re frozen transfer them to resealable plastic bags.
- Bake frozen (don’t thaw) in a preheated 375-degree oven for 20-25 minutes or until heated through and golden brown.
- Make-Ahead Tips: If you’d like to make these ahead, freeze as directed above.
How to Make Tiropita
- Mix the filling ingredients.
- Cut the phyllo dough.
- Scoop a filling on top of the phyllo dough.
- to 7. Fold flag fashion from bottom to top.
- Bake.
***See full instructions below.
More Yummy Appetizer/Snack Recipes
- Pizza Fries
- Bisquick Sausage Balls
- Bacon Wrapped Smokies
- Deviled Eggs
- Pizza Pinwheels
- Sausage Pinwheels
Tried This Recipe?
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Tiropita
My tiropita are delicious, savory, cheesy phyllo triangles that are also known as Greek cheese pies. They make the perfect appetizer, finger food, or snack!
Servings: 27 pieces
Ingredients
- 1 pound feta cheese crumbled
- 3/4 pound whole milk ricotta
- 3 large eggs lightly beaten
- 1/4 teaspoon black pepper
- 3 tablespoons fresh dill chopped
- 1/2 pound phyllo dough
- 2 sticks unsalted butter, melted
Instructions
- Mash feta (1 pound) with a fork breaking up larger clumps. Blend both kinds of cheese until smooth. Add eggs (3), black pepper (1/4 teaspoon), dill (3 tablespoons), and 1 tablespoon of melted butter.
- Preheat oven to 375°F (191°C).
- Place 2 sheets of phyllo, one on top of the other. Brush with melted butter. Cut into strips. (I split the smaller width of the phyllo into equal thirds. )
- Place 2 tablespoons of filling at bottom of each strip. Fold flag fashion from bottom to top. Place seam side down on a buttered cookie sheet. Butter tops. Bake at 375°F (191°C) for 6-8 minutes or freeze on the cookie sheet and cook in an oven preheated to 375°F for 12-15 minutes.
Fans Also Made:
Notes
- Add Dill: These little bundles of cheesy goodness are fabulous with fresh chopped dill in the filling. I add 3 tablespoons.
- Add Fresh Mint: These are also wonderful with fresh mint. I add 2 tablespoons minced.
- Thawing Dough: Be sure to follow the manufactures instructions for thawing. Generally, this is done in the refrigerator overnight.
- Working With Phyllo: Only remove 1-2 sheets of phyllo at a time. Cover the rest of the sheets with a sheet of cling wrap and then a damp towel to prevent it from drying out. It's also important to leave the package sealed until you are ready to use it.
Nutrition
Serving: 1/6 of the recipe | Calories: 718kcal | Carbohydrates: 25g | Protein: 23g | Fat: 59g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 270mg | Sodium: 1132mg | Potassium: 181mg | Vitamin A: 1664IU | Calcium: 518mg | Iron: 2mg
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These are delicious. Great appetizers.
Thanks, Judy! I’m glad you like this 🙂
holy greek! these look amazing… so excited to have your blog on my radar! you have some unreal recipes and i cant wait to try a few!
I LOVE Tyropita, but have never atempted to make it myself seeing as I'm not a Greek grandmother. Found your bolg and this post has me believing I can give it a try. Thanks!
Ahh… a woman after my own heart. I love Greek food, as I think I was, in fact, a Greek woman in my past life 🙂 My all time favorite Greek food item is spanikopita, but these are right behind! Thanks!
I have never heard of these before, but they sure look delicious. Definitely something I would love to try:)
These look like they would just melt in your mouth! Delicious!
I buy these scrumptious treasures at the Greek Festival every year, but have never made them at your. Your look fabulous!
Hola, acabo de descubrir tu blog y me ha encantado.
Esta receta es deliciosa, te resultó perfecta.
Saludos
this looks divine! i probably lack the skills in handling filo, so i might just have to be on the lookout for some at a greek deli/store… or heaven forbid, the frozen section!