Greek
⭐ Highly Rated
30 minmedium
GreekAppetizer
Recipe Story
origins & traditionsTiropitakia are traditional Greek cheese pastries that have been enjoyed for generations across Greece and the Mediterranean. These delightful bite-sized triangles combine the buttery crispness of phyllo dough with a rich, savory cheese filling that melts in your mouth. The filling blends tangy feta cheese with smooth ricotta, enhanced by fresh dill and parsley, creating a perfect balance of flavors. Each triangle is carefully brushed with olive oil and baked until golden brown and crispy. Whether served at family gatherings, holiday celebrations, or as part of a mezze platter, tiropitakia represent the essence of Greek hospitality and culinary tradition. The contrast between the crispy exterior and creamy interior makes these pastries absolutely addictive and perfect for any occasion.
Instructions
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Preheat oven to 375°F (190°C) and line a sheet pan with silicone mats or parchment paper.
In a mixing bowl, combine feta cheese, ricotta cheese, eggs, dill, parsley, black pepper, and nutmeg. Mix until well blended and creamy.
Unroll phyllo dough and cut lengthwise into strips about 3 inches wide. Keep phyllo covered with a damp towel to prevent drying.
Take one phyllo strip and brush lightly with olive oil using a pastry brush.
Place 1 tablespoon of cheese filling at the bottom corner of the strip.
Fold the corner over the filling to form a triangle, then continue folding flag-style until you reach the end of the strip.
Place the triangle seam-side down on the prepared sheet pan.
Repeat with remaining phyllo strips and filling.
Brush the tops of all triangles with olive oil.
Bake for 18-20 minutes until golden brown and crispy.
Remove from oven and let cool for 5 minutes before serving.
Tiropitakia
3.9 (58)
Golden-baked Greek cheese triangles featuring a flaky phyllo pastry filled with creamy feta and ricotta, seasoned with fresh herbs and a hint of nutmeg for an irresistible Mediterranean appetizer.
medium
45 min
24 servings
Ingredients
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Filling
- 2 cups cheese-feta, crumbled
- 1 cups cheese-ricotta, room temperature
- 2 pieces eggs, lightly beaten
- 3 tablespoons dill, fresh, chopped
- 2 tablespoons parsley, fresh, chopped
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons nutmeg, freshly grated
Assembly
- 1/2 cups olive-oil
Phyllo
- 1 tablespoons flour
Chef Tips
expert advice•For best results, work quickly with phyllo dough as it dries out rapidly.
•Keep unused sheets covered with a slightly damp towel.
•You can prepare these ahead and freeze unbaked for up to 1 month - bake directly from frozen, adding 5 extra minutes to cooking time.
•For a richer flavor, substitute half the olive oil with melted butter.
•Try adding a pinch of lemon zest to the filling for a bright citrus note.
•These pair beautifully with tzatziki sauce or a simple tomato salad.
•If phyllo tears while working, simply patch with another piece - it won't show after baking.
