Sides/ Vegetarian


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  • 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



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.



Butter two sheets of phyllo and place 1 tablespoon of filling on the bottom and fold flag style.







Bake for about 25 minutes or until golden, keeping a close eye on them as oven temperatures vary. Serve right away. I dare you to eat just one 😉


If you're making extra for the freezer, do not bake them before freezing. Cover with plastic wrap and freeze.


To cook frozen tiropita, take them out of the freezer and remove plastic wrap. Put them in a baking tray and cover with foil. Bake covered for 35 minutes. Remove foil and bake about 15-20 minutes more uncovered until golden and crisp.



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  • Reply
    July 14, 2019 at 3:47 am

    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!!!

    • Reply
      July 16, 2019 at 2:32 pm

      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 🙂

  • Reply
    Maria Diakidis
    September 18, 2019 at 1:21 am

    Hi Dimitra,
    Just wondering if I can omit the dill altogether and just mix the rest of the ingredients .

    • Reply
      September 18, 2019 at 1:29 pm

      Yes, you can do that 🙂

  • Reply
    March 27, 2020 at 3:04 pm

    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

    • Reply
      March 27, 2020 at 7:24 pm

      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,

  • Reply
    Tiropitas – Alexandra's Isolation Adventures
    April 5, 2020 at 5:24 pm

    […] Recipe can be found here. […]

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