Tyropitakia, or Greek cheese triangles, are a delightful and popular appetizer in Greek cuisine. These savory pastries are made from crispy layers of phyllo dough filled with a rich mixture of cheeses, typically feta and sometimes ricotta or cream cheese, combined with eggs and a hint of herbs like dill or parsley. The result is a creamy, tangy filling encased in a buttery, flaky pastry that melts in your mouth.
To prepare Tyropitakia, sheets of phyllo dough are brushed with melted butter or olive oil, filled with the cheese mixture, and then folded into small triangular shapes. They are baked until golden brown and crisp, creating a perfect balance between the crunchy exterior and the soft, flavorful filling. Tyropitakia is often served warmly as part of a meze platter alongside other Greek favorites like olives, hummus, and tzatziki. These cheese triangles are a beloved treat at parties and gatherings, offering a taste of traditional Greek hospitality and culinary artistry in every bite.
AuthorJulia ForesekCategoryAppetizers & Starters, Baking & Pastries, GreekDifficultyIntermediatePrepare the Filling:
In a medium bowl, combine the feta cheese, ricotta cheese, grated Parmesan cheese, beaten egg, dill (if using), parsley, salt, and pepper. Mix until well combined and set aside.
Prepare the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Lay out one sheet of phyllo dough on a clean, flat surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out.
Brush the phyllo sheet lightly with the melted butter and olive oil mixture.
Place another sheet of phyllo on top and brush again with the butter mixture. Repeat this process with a total of 3-4 sheets.
Assemble the Tyropitakia:
Cut the layered phyllo sheets into strips about 3 inches wide.
Place a tablespoon of the cheese filling at one end of each strip.
Fold the end of the strip over the filling to form a triangle. Continue folding the strip, maintaining the triangular shape, until you reach the end of the strip.
Repeat the process with the remaining phyllo sheets and filling.
Bake the Tyropitakia:
Place the triangles on a baking sheet lined with parchment paper. Brush the tops with the remaining butter and olive oil mixture.
Bake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and crispy.
Serve:
Let the tyropitakia cool slightly before serving. They are best enjoyed warm but can also be served at room temperature.
Ingredients
Directions
Prepare the Filling:
In a medium bowl, combine the feta cheese, ricotta cheese, grated Parmesan cheese, beaten egg, dill (if using), parsley, salt, and pepper. Mix until well combined and set aside.
Prepare the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Lay out one sheet of phyllo dough on a clean, flat surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out.
Brush the phyllo sheet lightly with the melted butter and olive oil mixture.
Place another sheet of phyllo on top and brush again with the butter mixture. Repeat this process with a total of 3-4 sheets.
Assemble the Tyropitakia:
Cut the layered phyllo sheets into strips about 3 inches wide.
Place a tablespoon of the cheese filling at one end of each strip.
Fold the end of the strip over the filling to form a triangle. Continue folding the strip, maintaining the triangular shape, until you reach the end of the strip.
Repeat the process with the remaining phyllo sheets and filling.
Bake the Tyropitakia:
Place the triangles on a baking sheet lined with parchment paper. Brush the tops with the remaining butter and olive oil mixture.
Bake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and crispy.
Serve:
Let the tyropitakia cool slightly before serving. They are best enjoyed warm but can also be served at room temperature.
Serving Suggestions:
Tyropitakia is perfect for a meze platter with Greek appetizers like dolmades, spanakopita, and olives. They also pair well with a fresh Greek salad.
Beverage Pairing:
- White Wine: A crisp and refreshing white wine like Assyrtiko or Sauvignon Blanc complements tropicalia’s rich, cheesy flavor.
- Sparkling Water: For a non-alcoholic option, a chilled glass of sparkling water with a slice of lemon or lime provides a refreshing contrast to the savory pastries.
