In Greek (singular): τυρóπιτα, pronounced tee-RO-pee-ta
Tiropites are triangles of layers of phyllo dough filled with a cheese and egg mixture. They are popular for breakfast and as snacks in Greece. Growing up in my house, my dad was known as the "cheese triangle wizard." I would marvel at how quickly and efficiently he could butter and fold the phyllo (FEE-loh) sheets into neat little triangle packets.
I have adapted this recipe from the tiropites my Dad used to make. There are many, many different variations using different kinds of cheese for the filling; however, this is our family favorite. Their 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 filling recipe should be enough for two 1-1b. packages of phyllo.
The tiropites freeze well--before baking, place between sheets of waxed paper and store in a resealable plastic bag. When ready to cook, place frozen tiropites on a baking sheet and put directly in the oven.
- 1 lb. feta cheese
- 4 oz. (1/2 block) cream cheese
- 1 oz. crumbled blue cheese
- 1 pint (16 oz.) ricotta cheese
- 5 heaping tbsp. grated Parmesan cheese
- 4 to 5 large eggs, lightly beaten
- 1 to 2 lbs. phyllo pastry sheets
- A few tbsp. unsalted butter, melted
- Preheat oven to 350 F. Lightly grease a baking sheet.
- In a large bowl, using a fork, crumble the feta cheese into small pea-sized pieces. Add the remaining cheeses and mix well.
- Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12x18-inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12-inch sheets. To prevent drying, cover one stack with waxed paper and a damp paper towel while working with the other.
- 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. Drop a tablespoon of filling in the center of the sheet horizontally about two inches up from the bottom edge. Fold the bottom edge up to cover the filling.
- Fold the left edge of the sheet in toward the center, creating a flap of about two inches wide. Similarly, fold the right side over the left flap but do not go past the edge of the dough. You should have a strip that is about 3 inches wide with the filling tucked inside.
- Starting with the lower left corner, fold the corner of the strip over to the right edge to form a triangle. Continue folding up, then over, creating triangles, until you reach the end of the strip.
- Place the triangles on the greased baking sheet and brush each with melted butter. Bake until golden and flaky, about 15 minutes . Allow triangles to cool for 5 to 10 minutes prior to serving.
See this recipe step-by-step with photos.