Butter two sheets of phyllo and place 1 tablespoon of filling on the bottom and fold flag style.
TIROPITA (CHEESE PIE)
Yield:
24-25
Ingredients
- Makes 24-25 triangles:
- For the filling:
- 1 and 1/2 cups whole milk ricotta cheese
- 1 and 1/2 cups crumbled feta cheese
- 1/2 cup shredded or grated parmesan cheese
- 2 eggs, beaten
- 2 tablespoons olive oil
- salt and freshly ground pepper to taste
- 1/4 teaspoon dried dill (or more if you like)
- For the crust:
- 1 pack phyllo dough
- 1/2 pound butter, melted
Instructions
- Tiropitakia, are classic Greek, little cheese pies. I make mine with a combination of three cheeses: ricotta, feta and parmesan. Super simple to prepare. When you make these, make sure to double or triple the recipe. They freeze beautifully and are perfect to have on hand in those emergency situations....
- Preheat oven to 375 degrees.
- Mix all of the filling ingredients, leaving the eggs for last. Taste it for seasoning. Add more salt and pepper to suit your taste. Add eggs and mix well.
- Cut the phyllo in three equal parts and keep wrapped in it's plastic packaging until needed.
Some Phyllo packs have different numbers on them for the thickness, do you the same for all your recipes and what number do you like?? I love watching your videos! You are a great cooking teacher!!!
Hi Donna! Thanks so much for being here! The most commonly sold phyllo is number 4. It’s the thin phyllo and is great for using in almost any recipe. You will have many layers in each 1 pound package compared to the thicker cut phyllo rolls. I do prefer the thicker phyllo when making spirals and pies because it’s heartier and easier to work with. It doesn’t tear as easy. But, I don’t fuss too much even if it tears. It just adds more character and it’s nothing that another layer or two can’t fix..haha! Hope this was helpful 🙂
Hi Dimitra,
Just wondering if I can omit the dill altogether and just mix the rest of the ingredients .
Maria
Yes, you can do that 🙂
Hi, Dimitra. Hope you and yours are well during these difficult times we are facing. I plan on trying your recipe later today!! I was wondering about buttering the frozen tiropites…would you recommend brushing the frozen tiropites with additional butter as you do for the fresh ones? If so, would you recommend doing this before freezing or before baking?
🙂 Vanessa
Hi Vanessa!
Thanks so much for being here 🙂
I would freeze them without the butter and just add the butter when you’re ready to bake them. either way will work however, adding the butter later makes things less messy. Hope this helps. Please let me know if I can help in any other way.
Best wishes,
Dimitra
Hi Dimitra,
I lover your recipes. Thank you for your delicious and information recipes and videos! Glad to see everyone is baking to keep sane at a time like this.
I had a question regarding the difference in the way you butter or oil the spanakopites vs. the tiropites. Your spanakopita recipe calls for pouring 1/2 cup olive oil over the triangles before baking (rather than buttering the 2 strips of phyllo before filling with the spinach mixture). However, when making the tiropites, the recipe says to butter the 2 strips of phyllo before filling, and then butter the tops of the triangles, rather than pouring oil over them. Is there a preferred method for both recipes, or do either methods work? Thanks and stay well!
Hi Cleo!
First of all, thank you very much for being here. I really appreciate your support. As for your question, yes, you may use either way. The butter definitely adds much more flavor. I would love to hear about which method you used and how you liked it 🙂 All the best, Dimitra
Thank you. Kali Anastasi!
Hi Dimitra,
I was wondering how long you cook them after freezing them? I saw you are to butter them before baking but didn’t see a time. Thank you so much for any help.
You can bake them frozen. Cover the tray loosely with foil (butter the side that will touch the pies so that it doesn’t stick to them) for 45 minutes. Remove the foil and bake until golden. About 15 minutes longer. Hope this helps.
Thank you so much I appreciate the help everything we make from you turns out amazing thank you so much for this blog. 😀
Hi Dimitra,
I watch your cooking shows quite often and really enjoy them. I’ve made many different spanakopita recipes in the past and yours was the very best!
I was wondering if i could use the same cheese filling and not make triangles, but make one big pie in a 9×13 pan?
just wandered if you ever make it as a pie.
thank you,
Joanne
Please change from cups of feta cheese or ricotta TO gr solid items are not accurate on cups
Thank you
Love tiropitas and your recipe sounds very good. I have always found it easier to layer philo, put cheese on top, and cover with more philo and butter. Ive never tried the triangles but i wiil the next time. More philo the better.
Hi Dimitra! I just made your tiropetas and froze them. I bring them over to my sisters house for Christmas. Is there a way to partially pre cook them so they don’t use up space in her oven when I get there? Thank you!
Yes, you can bake them and then just warm them for 5-10 minutes at her home if you’d like 🙂 Enjoy and Merry Christmas!
your really the best. i have learned so much from you. especially when making spanakopita in the pan and wrinkling the phyllo like an accordion to top it. love this idea. I’ve been cooking this before you were born but never thought of that .
In Cyprus where I learned to make these we always used a mix of fresh oregano and mint leaves, minced well plus a teaspoon of freshly ground nutmeg into the “anari” and “kefalotyri” cheese mixture. Large round baking trays were then brushed with a branch of fresh rosemary dipped into olive oil.
Parakaló, dokimáste to!