A sheet pan with just-baked tiropitas.

Tiropitas, Greek cheese-and-egg filled phyllo triangles, are always a party favorite. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining.

When my freezer is stocked with frozen, unbaked tiropitas, I can rest easy knowing any guests will not starve if I’m still wrapping things up in the kitchen. Just pop the frozen triangles into the oven straight from the freezer, and 20 minutes later they’ll be done.

tiropitas, just baked

Red eggs for Greek Easter.
red eggs, dyed for Greek Easter Sunday

tiropitas ingredients: eggs, cottage cheese, and feta

tiropita filling in a glass bowl

A montage of images depicting how to brush phyllo with butter, cut it into strips, fill with filling, then roll into triangles.

tiropitas, ready for the oven

Ella helps make biscotti, while I assemble tiropitas:

Graham bounces nearby:
Graham

A sheet pan of just-baked tiropitas.

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Just-baked tiropitas on a sheet pan.

Tiropitas


  • Author: Alexandra Stafford
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 36 tiropitas

Ingredients

  • 1/2 lb. feta cheese, crumbled
  • 1/2 lb. cottage cheese, small curd
  • 3 eggs, beaten
  • 1/2 tsp. salt
  • 1/2 lb. fillo dough*, thawed
  • 1/2 lb. unsalted butter, melted

*Fillo comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.


Instructions

  1. Combine cheeses, eggs and salt in a bowl. Stir until blended.
  2. Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
  3. Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
  4. Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
  5. Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.

Notes

Note: If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 15 to 20 minutes or until golden. I find mine take even longer than 20 minutes before they are golden, but my oven is very old.

  • Category: Appetizer
  • Method: Oven
  • Cuisine: Greek

Keywords: tiropita, Greek, cheese, phyllo, triangles