Tiropitakia are a beloved staple in Greek cuisine, known for their flaky layers of phyllo dough and creamy, tangy cheese filling. These small triangular pastries are often served as appetizers, snacks, or part of a mezze platter.
They’re a perfect example of how Greek cooking elevates simple ingredients like cheese and dough into something extraordinary.
The filling is traditionally made with feta cheese, sometimes mixed with other cheeses like ricotta or cream cheese for added creaminess. Tiropitakia can be baked or fried, but baking is more common, resulting in a golden, crisp texture. They pair beautifully with a side of tzatziki or a simple green salad.
Ingredients:
- 1 pound phyllo dough (thawed if frozen)
- ½ cup unsalted butter (melted) or olive oil for brushing
- 10 ounces feta cheese (crumbled)
- ½ cup ricotta or cream cheese
- 2 large eggs
- ¼ teaspoon ground nutmeg
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a mixing bowl, combine feta cheese, ricotta (or cream cheese), eggs, nutmeg, black pepper, and herbs if using.
- Mix until smooth and creamy. Set aside.
- Unroll the phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.
- Place one sheet of phyllo dough on a clean work surface.
- Lightly brush it with melted butter or olive oil.
- Layer a second sheet on top and brush again.
- Cut the stacked phyllo sheets into strips about 3 inches wide.
- Place a teaspoon of the cheese filling at the bottom of one strip.
- Fold the strip over the filling to form a triangle, then continue folding in a triangular pattern until the end of the strip.
- Repeat with the remaining phyllo and filling.
- Arrange the tiropitakia on the prepared baking sheet.
- Brush the tops with melted butter or olive oil.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Allow them to cool slightly before serving.
