Tiropita (Greek Cheese Pie Triangles)
Flaky, golden phyllo triangles filled with a tangy feta and ricotta filling. A Greek bakery favorite kids can help fold, brushed with olive oil instead of butter.
Ingredients
- 8 sheets Phyllo dough, thawed
- 6 oz Feta cheese, crumbled
- 1 cup Part-skim ricotta
- 2 Eggs
- 3 tbsp Extra-virgin olive oil
- 1 tbsp Fresh dill or mint, chopped (optional)
- 1/4 tsp Black pepper
Directions
- Heat the oven to 375°F and line a sheet pan with parchment.
- Mash the feta, ricotta, eggs, herbs and pepper together with a fork.
- Lay one phyllo sheet on the counter, brush lightly with oil, top with a second sheet and brush again. Cut lengthwise into 4 or 5 strips. Keep the rest of the phyllo covered with a damp towel.
- Put a spoonful of filling at the end of each strip and fold it up like a flag into a triangle. Repeat to make about 18.
- Brush the tops with oil and bake 20 to 25 minutes until deep golden. Cool 5 minutes before eating.
Calorie breakdown
Phyllo 87 · feta 75 · olive oil 60 · ricotta 57 · eggs 23 · herbs + pepper 2
💡 Lighter tip: Freeze unbaked triangles on a tray, then bag them. Bake straight from frozen, adding 5 to 10 minutes.
Helpful for this recipe
Silicone pastry brushShop on Amazon →Half sheet pansShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →