Tiropites, 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.
Tiropites' 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 one-pound 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 pound feta cheese
- 4 ounces cream cheese (1/2 block), softened
- 1 ounce crumbled blue cheese
- 1 pint (16 ounces) ricotta cheese
- 5 generous tablespoons grated Parmesan cheese
- 4 to 5 large eggs, lightly beaten
- 1 to 2 pounds phyllo pastry sheets
- Melted butter for brushing phyllo
- 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.