Greek Cuisine

Greek Tiropitakia Recipe – Greek Special

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Greek Tiropitakia Recipe – Greek Special

Greek Tiropitakia are delightful triangular hand pies made with delicate phyllo pastry wrapped around a creamy, savory cheese filling—typically featuring feta mixed with ricotta or other soft cheeses, gently seasoned and occasionally brightened with herbs. These irresistible bites bake to golden, crispy perfection, making them a beloved finger food across Greece ideal for parties, mezzes, or light meals.

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr

Greek Tiropitakia Greek Ingredients :

  • ½ package (½ pound, 14X18-inches) thawed filo dough
  • 8 ounces of Greek feta cheese
  • 8 ounces of Greek Anthotiro cheese, cream cheese, or drained ricotta, at room temperature
  • 1 large egg, lightly beaten
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of freshly ground black pepper
  • Extra virgin olive oil, approximately ½ cup, for brushing on the filo

How To Make Greek Tiropitakia Greek

1

Prepare the filo dough: Remove the package of thawed filo from the refrigerator and let it sit unopened on the counter for 30 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper.

2

Make the filling: Crumble the feta into a medium mixing bowl. Add the anthotiro, cream cheese, or drained ricotta along with the egg, salt, and pepper. Gently stir to combine.

3

Layer the filo: Unwrap the filo dough from its package after 30 minutes. Place one sheet horizontally on a clean work surface and cover the rest with plastic wrap and a kitchen towel. Lightly brush the filo sheet with olive oil. Place another filo sheet on top and brush with more olive oil. Cut the stacked filo into eight strips, each about 2 inches wide.

4

Add the filling: Stir the cheese and egg mixture once more. Spoon a heaping portion of the mixture onto one end of each filo strip. Fold one corner of the filo over the filling to form a triangle. Continue folding from side to side until you reach the end of the strip. Brush the end with olive oil to seal, then place the triangle on a prepared baking sheet seam-side down. Brush the top with olive oil.

5

Complete the tiropitakia: Repeat the process with the remaining filo dough and filling, ensuring not to overfill the triangles. Brush each completed triangle with olive oil to prevent drying.

6

Bake: Bake each baking sheet of tiropitakia until they turn golden brown, about 20-25 minutes. Allow them to cool briefly before serving.

Recipe Notes:

Keep phyllo sheets covered with a damp cloth while working to prevent them from drying out.

Use a mix of smooth full-fat ricotta (or anthotiro) and tangy feta for a balanced, creamy cheese filling.

Stir in a beaten egg and fresh chopped mint or dill to bind and brighten the mixture.

Stack two phyllo sheets, brush with melted butter or olive oil, and cut into strips about 2 inches wide.

Place a spoonful of the cheese filling at the end of each strip, then fold into small triangles and seal the edges.

Arrange the triangles on a baking sheet, brush them with more butter or oil, and bake until golden and flaky.

Serve warm for the best texture and to enjoy the cheese while soft and melty.

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