Greek Tiropitakia Recipe – Greek Special
Tiropitakia, or feta cheese filo triangles, are a beloved staple of Greek cuisine. These small, triangular hand pies resemble mini Spanakopita but are filled exclusively with feta cheese, omitting spinach. In Greek culinary tradition, few dishes hold as much cultural significance as these delightful pastries, perfect for preparing ahead of time and storing in the freezer until ready to enjoy.
- 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
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.
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.
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.
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.
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.
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:
For freezing, arrange the unbaked filo triangles in a single layer on a parchment-lined tray. Once fully frozen, transfer them to a freezer bag and store in the freezer for up to one month. When ready to bake, place the frozen tiropitakia on baking sheets, brush the tops with olive oil, and bake until they turn golden brown, typically about 30-35 minutes.
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