Name: Cheesy Tiropita Pastry Triangles Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Cuisine: Greek
Ingredients: 4 large eggs; 1/2 pound feta cheese, crumbled; 4 ounces small curd cottage cheese; 4 ounces cream cheese, softened; Kosher salt, to taste; Black pepper, to taste; 1/2 pound phyllo dough, thawed; 3/4 cup unsalted butter, melted (for brushing dough)

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Introduction

Tiropita is a classic Greek cheese pie made with layers of crispy phyllo dough and a rich, creamy cheese filling. Its golden triangles are perfect for a snack, appetizer, or light meal that everyone will enjoy.

A white plate filled with a stack of golden brown triangular pastries, each made from thin, crispy layers of dough folded into three sides, some with slightly darker toasted spots and light cracks showing the flaky texture, arranged closely together with overlapping edges and soft light highlighting their warm tones, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
1/2 pound feta cheese (crumbled)
4 ounces small curd cottage cheese
4 ounces cream cheese (softened)
Kosher salt and black pepper (to taste)
1/2 pound phyllo dough (thawed)
3/4 cup unsalted butter (melted for brushing dough)

Instructions

Step 1: In a medium bowl, whisk the eggs until light and frothy. In a separate bowl, combine the crumbled feta, cottage cheese, cream cheese, salt, and black pepper. Gradually stir the eggs into the cheese mixture until well blended.
Step 2: Lay one sheet of phyllo dough horizontally on a clean work surface. Brush the sheet generously with melted butter, then place another sheet on top and brush again.
Step 3: Cut the layered phyllo dough vertically into 6 equal strips.
Step 4: Place a spoonful of the cheese filling at one end of a strip. Fold the corner of the dough over the filling to form a triangle. Continue folding in triangles along the strip until you reach the end. Brush the outside with melted butter. Repeat with all strips and filling.
Step 5: Preheat the oven to 350°F (175°C). Arrange the tiropita triangles on a baking sheet lined with parchment paper, spacing them slightly apart.
Step 6: Bake for about 13 minutes or until the pies are golden brown and crisp. Serve warm or at room temperature.

Tips & Variations

For extra flavor, add chopped fresh dill or parsley to the cheese filling.
Use clarified butter or olive oil to brush the phyllo for a different richness.
Handle phyllo dough gently and keep it covered with a damp towel to prevent drying out.

Storage

Store leftover tiropita in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 325°F (160°C) for about 10 minutes to restore crispness. They can also be frozen before baking; bake from frozen, adding a few extra minutes to the cooking time.

How to Serve

A white plate is filled with several golden-brown triangular samosas that have a crispy, flaky texture with some darker browned spots, stacked closely in a circular pattern. One samosa lies outside the plate on a white marbled surface in front, showing its same golden, crinkled crust. Near the plate, on the left side, there is a small black bowl containing a white powder, placed on the white marbled surface. The overall scene is bright and clean with soft natural light, showing the samosas' details clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheeses in tiropita?

Yes, you can substitute or add cheeses such as ricotta, mozzarella, or Swiss, but traditional tiropita features feta combined with cottage and cream cheese for the best texture and flavor.

How do I prevent the phyllo from tearing?

Work carefully and keep unused sheets covered with a damp cloth to keep them moist and pliable. Also, brush each layer with melted butter or oil to add flexibility and prevent cracking.