Tiropitas: Phyllo Cheese Triangles

Phyllo cheese triangle tiropitas recipe

The Spruce

  • Total: 65 mins
  • Prep: 45 mins
  • Cook: 20 mins
  • Yield: 24 pastries
Nutritional Guidelines (per serving)
389 Calories
20g Fat
34g Carbs
18g Protein
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Nutrition Facts
Servings: 24 pastries
Amount per serving
Calories 389
% Daily Value*
Total Fat 20g 26%
Saturated Fat 12g 58%
Cholesterol 62mg 21%
Sodium 782mg 34%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Protein 18g
Calcium 328mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tiropitas, in Greek τυρóπιτα (pronounced tee-RO-pee-taare), are triangles of layers of phyllo dough filled with a cheese and egg mixture. They are popular for breakfast and as snacks in Greece. There are many, many different variations using different kinds of cheese for the filling; this recipe includes feta, cream cheese, blue cheese, ricotta, and Parmesan.

Tiropitas' size makes them perfect as an appetizer or for a light supper alongside a salad. You can also prepare in a large pan and cut into individual portions after baking. This recipe is enough for a one-pound package of phyllo.

The tiropitas freeze well—before baking, place between sheets of waxed paper and store in a resealable plastic bag. When ready to cook, place frozen ​tiropitas on a baking sheet and put directly in the oven.

Ingredients

  • 8 ounces feta cheese
  • 2 ounces cream cheese (1/4 block, softened)
  • Optional: 1 ounce crumbled blue cheese
  • 8 ounces ricotta cheese
  • 3 tablespoons Parmesan cheese (grated)
  • 2 large eggs (lightly beaten)
  • 1 pound phyllo pastry sheets
  • 1/2 cup melted butter (for brushing phyllo)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for phyllo triangles
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  2. Preheat oven to 350 F. Lightly grease 2 large baking sheets.

  3. In a large bowl, using a fork, crumble the feta cheese into small pea-sized pieces.

    Crumble feta
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  4. Add the remaining cheeses and mix well.

    Mix
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  5. Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy.

    Add eggs
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  6. Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12- x 18-inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9- x 12-inch sheets. To prevent drying, cover one stack with waxed paper and a damp paper towel while working with the other.

    Remove phyllo dough
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  7. Remove a sheet from the stack and place it in front of you vertically. Using a pastry brush, butter the surface of the sheet taking care not to tear it.

    Remove sheet
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  8. Drop a tablespoon of filling in the center of the sheet horizontally about 1/2-inch up from the bottom edge.

    Put filling in phyllo
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  9. Fold the right edge two-thirds over, covering the filling.

    Fold edge
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  10. Repeat with the left side.

    Repeat with left side
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  11. You should have a long strip about 3 inches wide in front of you, with a bulge of filling at the bottom. Brush the strip with more melted butter.

    Brush
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  12. Fold the bottom corner up and over the filling bulge to the opposite edge, creating a triangle.

    Fold bottom corner up
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  13. Fold the bottom edge of the triangle up to the opposite side, like folding a flag.

    Fold the bottom edge of the triangle up
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  14. Continuing folding the triangle up and over to the opposite side each time, until you reach the end of the strip.​

    Continue folding triangle up
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  15. Place the triangle on the greased baking sheet. Repeat with the remaining sheets and filling. 

    Place triangle on baking sheet
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  16. Brush the triangles with melted butter.

    Brush triangles with butter
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  17. Bake until golden and flaky, 20 to 25 minutes.

    Bake until golden
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  18. Allow triangles to cool for 5 to 10 minutes before serving.

    Allow triangles to cool
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  19. Enjoy!