Tiropites: Phyllo Cheese Triangles

Greek Phyllo Cheese Triangles. Photo © Lynn Livanos Athan
  • 45 mins
  • Prep: 30 mins,
  • Cook: 15 mins
  • Yield: 24-48 pastries (24-48 portions)
Ratings (16)

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.

What You'll Need

  • 1 lb. feta cheese
  • 4 oz. cream cheese (about 1/2 block)
  • 1 oz. blue cheese (crumbled)
  • 1 pint/16 oz. ricotta cheese
  • 5 tbsp. Parmesan cheese (grated, heaping measurements)
  • 4 to 5 large eggs (lightly beaten)
  • 1 to 2 lbs. phyllo pastry sheets

How to Make It

  1. Preheat oven to 350 F. Lightly grease a baking sheet.
  2. In a large bowl, using a fork, crumble the feta cheese into small pea-sized pieces. Add the remaining cheeses and mix well.
  3. Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy.
  4. 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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.