Tiropita is Greece’s answer to “what’s for snack?” Buttery, crispy phyllo wrapped around a creamy, tangy feta filling. Baked until golden. Perfect for breakfast, lunch, or anytime you need cheese. Make extra. They vanish fast.
Ingredients
Makes 12 triangles.
- 1 package (16 oz / 450g) phyllo dough, thawed
- ½ cup (115g) unsalted butter, melted (or olive oil)
For the Filling:
- 8 oz (225g) feta cheese, crumbled
- 8 oz (225g) ricotta cheese (or cottage cheese)
- 1 large egg
- 1 tbsp fresh dill or parsley, chopped (optional)
- ¼ tsp black pepper
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Thaw phyllo according to package directions. Keep covered with a damp towel while working (prevents drying).
Step 2: Make Filling
- In a bowl, mix feta, ricotta, egg, dill, and pepper until combined.
Step 3: Assemble Triangles
- Place one phyllo sheet on a work surface. Brush lightly with melted butter. Top with a second sheet. Brush again.
- Cut into 3 long strips (about 4 inches wide). Place 1 tablespoon of filling at the bottom corner of each strip.
- Fold corner over filling to form a triangle. Continue folding (like a flag) until the entire strip is folded. Brush top with butter.
- Repeat with remaining phyllo and filling.
Step 4: Bake
- Place triangles on baking sheet. Bake 20-25 minutes until golden brown and crispy.
Step 5: Serve
- Cool 5 minutes. Serve warm or at room temperature. Watch them disappear.
Summary
Prep Time: 20 min | Bake Time: 25 min | Total: 45 min
Yield: 12 triangles | Difficulty: Medium
Storage Notes
Fridge: 4 days. Reheat in oven or air fryer at 350°F for 5-7 minutes (crispy returns). Freeze unbaked triangles: 3 months. Bake from frozen (add 5-7 minutes). Never microwave — phyllo gets sad and floppy.
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