Tiropitas
This post may contain affiliate links. Please read my disclosure policy.
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.
Red eggs for Greek Easter.
Ella helps make biscotti, while I assemble tiropitas:
Graham bounces nearby:
Tiropitas
- 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
- Combine cheeses, eggs and salt in a bowl. Stir until blended.
- 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.
- 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.)
- 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.
- 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Greek
Keywords: tiropita, Greek, cheese, phyllo, triangles
This post may contain affiliate links. Please read my disclosure policy.
59 Comments on “Tiropitas”
Oh yum! I can never decide whether I love tiropita or spanakopita more.
I didn´t know they had a name! They were filo triangles to me. Tiropitas. By the way, you daughter is so adorable, and your son, with those eyes, will surely brake many hearts when the time comes!
Thank you, Paula!
These look so tasty! Perfect for Easter tomorrow.
Love the looks of this filling! So often when people are using phyllo it’s for spanakopita, and I am not such a fan of spinach. So this looks like a wonderful alternative! 🙂
Try changing ingredients a bit: Best Tiropetas ever!
1 lb of feta
4 eggs
1/2 cup cottage cheese
1 block of cream cheese (not fat free)
It’s really important to whip eggs til fluffy, tiropetas end up alot lighter!
Daphne — awesome, thank you for this! Will try it next time I make tiropitas. Love the tip on whipping the eggs.
When you say one block of cream cheese, are you referring to a 3 oz block or the larger 6 oz size? Thanks
These look really scrumptious! Have you tried adding some finely chopped fresh mint or parsley to the filling? It’s a nice variation.
Ingrid — no, but that sounds delicious! Love the idea of thyme, too.
Another alternative is to add vanilla sugar (by taste) and raisins.
Interesting! Thanks.
In the past I have received these as a gift around Christmas time. Oh how yummy they are! I have always wanted the recipe. I kept them frozen and when I prepared them I heated them on one of those pizza stones from the pampered chef. You talk about crisp! Can’t wait to make these.
So fun!
Omg we had these every day when we visited Greece! In the morning, it was “cheese pie and freddo espresso, parakalo?” 🙂 I can’t wait to make them. Thanks for the recipe.
Oh, you’re making me want to get back to Greece! I’ve only been twice, but I have the best memories.
My most favorite, favorite, favorite appetizer! And, sometimes I make it into a casserole, like layering lasagna and just bake it longer. That’s how much I love this.
Wow, so smart!! I love this idea. Going to try this soon. Thanks, Marijke!
I just found this recipe on your FB page, so happy I did!
★★★★★
Yay 🙂
My yiayia made a filling mixture of feta, ricotta, and grated Monterey cheese. It was a family favorite!
Glad I stumbled on to this recipe. The phyllo dough is so forgiving. Even if it shreds or tears, you can put it all together with the butter. A bit of filling goes a long way. After a few packets, it was easy to get the hang of it. I added 2 and 3 layers of phyllo before I made the strip, for more buttery, crunchy layers. Guests loved it. Wonderful addition to meal time.
★★★★★
Oh yay! Wonderful to hear this!
Can you make these without the eggs? I’m allergic. If the eggs serve as a binder, is there an ingredient I can use in their place? Efharisto :-).
I haven’t made them without the egg, but I imagine they would be just fine without the egg. Go for it!
I grew up in Athens, Greece and made these a week ago. My family loved them so much, I am teaching my daughter to make them today! Thanks 😊
★★★★★
Wonderful to hear this, Dustin! And wow, Athens … sounds like a dream. I am dying to return to Greece.
Thank you for sharing. I made these tonight ,excellent!
★★★★★
Wonderful to hear this, Kris!
Tried these for dinner tonight! DELICIOUS! Aside from the mishaps of never having worked with phyllo before, i think they turned out very well! Took closer to 25 mins to cook (not from frozen). Looking forward to trying these again.
★★★★
Wonderful to hear this, Christine!
Muito bom parabéns
★★★★★
Great Recipe!!! My Family loves using Alexandra,s recipes 😋 Thank you
★★★★★
So nice to hear this, Theresa! Happy Happy New Year to you 💕💕💕💕
Hi Ali,
These look unbelievable and so easy, too! I can’t even imagine how good feta and cottage cheese together will be. I am going to add this recipe to my list of Super Bowl apps. Thank you so much for sharing! 🙂
Great to hear, Kim!
My oven isn’t old but it took almost 40 minutes from frozen to golden. My phyllo was about 9×14 inches and I cut it in half. Then I folded it lengthwise to 2.25” and folded into triangles. Very delicious though. I’ll make again and again. Thanks for this one!
★★★★★
Great to hear, Rosemary! And thanks for the note regarding the timing – very helpful for others to just be patient if need be.
I did feta, ricotta, and cotija (a grated hard Mexican cheese that is a bit salty). They were amazing!
★★★★★
Wonderful to hear this, Alicia!
Love, love Tyropitas! The recipe is like yours, though no salt, with one exception, and I wonder if anyone has ever tried to add caraway seeds, together with the usual herbs, like Thyme and Dill? It’s just a different taste experience and is our preferred way.
★★★★★
Oh, interesting! I have never tried adding caraway seeds. Sounds yummy.
Hey there just wondering can I make this whole (not triangle peices) and cut into squares, if yes any idea on time to bake?
Oh I love this idea! I would rely on visual cues regarding the timing — when the top layer is evenly golden, it should be done — I would imagine at least 20 minutes.
Your the best. I make your recipes. I love Greek food . The Greek people to.
★★★★★
Your the best. I make your recipes. I love Greek food . The Greek people to.
I wish to say I do not alter the original Greek recipes. It is meant to be experienced exactly as written. Traditionally. I wish to express as much to those making this wonderful traditional Greek recipe. Enjoy authentic.
★★★★★
I wanted to put these together the night before and bake them the next morning. Do think they’ll get soggy in the fridge over night?
Hi Kelly! I would assemble them, place them on a sheet pan; then transfer to the freezer. Once frozen, you can transfer them to a ziplock bag for easier storage. Bake them directly from the freezer! I do think they’ll get soggy in the fridge overnight.
I made these for my fam for breakfast and they were delish!!! Added a little bit of Parmesan cheese. Thank you!
★★★★★
Great to hear, Aubrey!
I am forever thankful for this recipe of yours which is much like mine, given to me many years ago by my Greek neighbor. I had copied all of my entire recipe box into MacGourmet as we live in a motor home and I had to pare down on items to give me more space. For some unknown reason I all of my MacGourmet data base disappeared and I am now at a loss and hope to be able and retrieve them through the company because it contained all of my family recipes, boohoo!!! So glad you came through with one of those recipes!!!!
★★★★★
Oh nooooo!! That’s so sad. I’m so sorry to hear this. And, if it makes you feel better, my mother texted me yesterday asking if this recipe was on the blog, because she had misplaced hers! I hope you get your treasured recipes back soon 💕💕💕
Hi Alexandra,
My distant aunt brought a bunch of Tiropitas the last time she came visiting, and the kids really enjoyed it. I tried recreating it a couple of times; you don’t want to know how that turned out. However, your recipe has me optimistic! Wish me luck.
★★★★★
You can do it, Claire!!!