📝 About This Recipe
Tiropita is a quintessential Greek classic, featuring layers of shatteringly crisp, buttery phyllo dough wrapped around a rich, tangy feta cheese filling. These golden triangles are a staple of Hellenic hospitality, offering a perfect balance of salty, savory, and creamy notes in every bite. Whether served as a street-food snack or an elegant appetizer, they capture the sun-drenched spirit of the Mediterranean.
🥗 Ingredients
The Cheese Filling
- 400 grams Greek Feta Cheese (high-quality sheep's milk feta, crumbled)
- 200 grams Anthotyros or Ricotta Cheese (for a creamier texture)
- 2 pieces Large Eggs (lightly beaten)
- 2 tablespoons Greek Yogurt (full fat)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Pastry & Assembly
- 1 package Phyllo Pastry (thawed overnight in the fridge)
- 200 grams Unsalted Butter (melted and clarified if possible)
- 2 tablespoons Extra Virgin Olive Oil (mixed into the melted butter)
- 1 tablespoon Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Remove the phyllo dough from the refrigerator and let it sit at room temperature for 30 minutes before starting. This prevents the delicate sheets from cracking.
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2
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
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3
In a large mixing bowl, crumble the feta cheese into small chunks. Add the ricotta (or Anthotyros), beaten eggs, Greek yogurt, chopped mint, black pepper, and nutmeg.
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4
Mix the filling ingredients thoroughly with a fork until well combined but still slightly textured. Avoid adding salt, as the feta is naturally quite salty.
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5
Melt the butter in a small saucepan or microwave, then whisk in the olive oil. This blend ensures a superior crunch and a rich flavor.
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6
Carefully unroll the phyllo sheets and lay them flat on a clean work surface. Immediately cover them with a damp (not soaking) kitchen towel to prevent them from drying out.
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7
Take one sheet of phyllo and lay it vertically. Brush it lightly with the butter mixture. Top with a second sheet and brush again.
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8
Using a sharp knife or pizza cutter, cut the layered sheets lengthwise into 3 or 4 even strips (about 3 inches wide).
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9
Place one heaped tablespoon of the cheese mixture at the bottom end of each strip.
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10
Fold one corner of the phyllo over the filling to form a triangle. Continue folding the triangle upwards, like a flag, maintaining the triangular shape until you reach the end of the strip.
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11
Place the triangle on the prepared baking sheet, seam-side down. Repeat the process with the remaining phyllo and filling.
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12
Brush the tops of all the assembled triangles with the remaining butter mixture and sprinkle lightly with sesame seeds.
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13
Bake in the center of the oven for 25-30 minutes, or until the pastry is puffed and a deep golden brown.
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14
Remove from the oven and let them rest for 5-10 minutes. This allows the cheese filling to set slightly so you don't burn your tongue!
💡 Chef's Tips
Always keep your phyllo covered; it dries out and becomes brittle in seconds. For the best flavor, use authentic Greek barrel-aged feta rather than 'feta-style' salad cheeses. If you want a sharper flavor, add a tablespoon of grated Kefalotyri or Pecorino Romano to the filling. You can freeze these unbaked! Just freeze them in a single layer on a tray, then transfer to a bag. Bake from frozen for an extra 5-10 minutes. Avoid overfilling the triangles, as the steam from the cheese can cause the pastry to burst during baking.
🍽️ Serving Suggestions
Serve warm as part of a Meze platter with Kalamata olives and cucumber slices. Pair with a chilled glass of Assyrtiko wine or a crisp Greek lager. Enjoy alongside a fresh Horiatiki (Greek Village Salad) for a light lunch. Drizzle with a tiny bit of Greek honey and a pinch of thyme for a sweet-and-salty twist. Serve with a side of tzatziki for those who love an extra hit of garlic and herb.