Herby, creamy three-cheese filling wrapped into a delicious, crispy, buttery mini pie!
These classic Greek cheese pies, known as tiropitakia, are flaky phyllo pies filled with creamy herbed cheese. They’re the perfect little appetizers for any party, and most will be surprised to learn how easy they are to make.
Cheese is my weakness, and pairing it with something crispy and buttery, like phyllo, is heaven in every bite. I love the combination of parmesan, ricotta, and feta cheese. Their flavors and textures meld perfectly together and create the most delicious pies.
Why will everyone love these?
Flaky, buttery,
Crispy phyllo
Creamy ricotta,
Salty feta,
Nutty parmesan,
Herby mini pies.
What do I need for the filling?
Whole milk ricotta cheese –get a good quality full-fat version to ensure it’s thick and creamy. Low-quality versions tend to be watery and grainy and will ruin the delicious filling.
Crumbled feta cheese –be sure to use a good quality for the best flavor. My favorite is sheep’s milk block feta. Crumble it by hand.
Shredded or grated parmesan cheese -adds a real nutty flavor. If you’d like a little pull to the cheese filling, swap this out for mozzarella, gouda, or your favorite cheese.
Eggs -beat the eggs before adding them to the cheese.
Olive oil -adds just the right amount of moisture to help blend everything together. Since there are so few ingredients for the filling, I always use a delicious, good-quality extra virgin olive oil.
Freshly ground pepper -I never need salt because the cheese is typically salty enough, but it will need a bit of pepper.
Finely chopped fresh mint -this is the traditional herb in tiropitakia, but dill would also be good. If you don’t have fresh, you can use dried.
What do I need for the phyllo crust?
#4 phyllo pastry -using #4 is just the right thickness to create light crispy layers. However, if you prefer a heartier or thicker phyllo, country phyllo would work, too.
Butter -melted to drizzle in between the layers and brush on top of the phyllo before baking. I like to use salted, but you could just as easily add a pinch of salt to unsalted butter.
When do I thaw the phyllo?
Thaw the phyllo overnight in the refrigerator, then leave it in its packaging at room temperature for at least an hour on the counter. It will be much easier to work with that way.
How do I make the cheese filling?
In a large mixing bowl, add the ricotta, crumble the feta on top, and add the pepper, olive oil, and mint. Mix together and taste. Add more seasoning if needed. Whisk the eggs together and mix into the cheese filling. Then, set aside.
How do I cut the phyllo?
Preheat the oven to 350 °F, 180 °C. Cut the phyllo into three equal parts and wrap it in plastic until needed.
How do I assemble the triangles?
Layer two strips of phyllo on top of each other and drizzle melted butter on top. Place a tablespoon of the cheese filling at the bottom of the phyllo strip and fold upwards into a triangle. (see video). Continue to fold the triangle until the phyllo strip ends. Continue to form the triangle until the phyllo or filling runs out. Place the triangles onto a baking tray lightly greased with butter, and brush the tops of each pastry with melted butter.
How long do I bake Tiropitakia?
Bake on the center rack of the oven for about 40 minutes or until golden and crisp.
Can you freeze these pies?
Assemble the pies and freeze until they are frozen solid. Wrap the trays in plastic wrap or put the pies in freezer-safe bags. They will keep fresh in the freezer for up to 3 months. Bake them from frozen (loosely covered in foil) in a preheated 350 °F oven for 30 minutes. Remove the foil and bake until golden. Enjoy!
What’s the best way to serve cheese pies?
The best way to serve tiropitakia is when they’re still slightly warm. The cheese is still creamy without running out of the pie, and you can serve them with honey for a sweet balance. They’re perfect as an appetizer, so try them beside marinated olives and feta, Persian eggplant dip, Greek fried zucchini Chips, and a tomato & feta phyllo tart. Kali Orexi!
Watch the Video:
Greek Cheese Pies: Tiropitakia
These classic little cheese pie triangles are flaky, creamy and easy to make. The perfect party appetizer and they freeze well too!
Ingredients
- Makes 24-25 triangles:
- For the filling:
- 1 and 1/2 lbs (650-700g) whole milk ricotta cheese
- 1 pound (500g) crumbled feta cheese
- 1 cup (70g) shredded or grated parmesan cheese
- 2 eggs, beaten
- 2 tablespoons olive oil
- freshly ground pepper to taste
- 2 tablespoons finely chopped fresh mint or dill
- For the crust:
- 1 pound (500g) #4 phyllo pastry
- 1/2 pound butter, melted
Instructions
- Preheat oven to 350 °F, 180 °C.
- Thaw the phyllo overnight in the refrigerator and then leave it in its packaging at room temperature for at least an hour.
- Make the cheese filling: In a large mixing bowl, add the ricotta, crumble the feta on top and add the pepper, olive oil, and mint. Mix together and taste. Add more seasoning if needed. Whisk the eggs together and mix into the cheese filling. Set aside.
- Cut the phyllo in three equal parts and keep wrapped in it's plastic packaging until needed.
- Layer two strips of phyllo on top of each other and drizzle some melted butter on top. Place a tablespoon of the chees filling at the bottom of the phyllo and fold upwards into a triangle. (see video).
- Place the triangles onto a baking tray that has been lightly greased with butter. Brush the tops of each pastry with melted butter.
- Bake on the center rack of the oven for about 40 minutes or until golden and crisp.
- Serve warm with some honey.
- Kali Orexi!
Notes
Freezer Instructions: Assemble the pies and freeze until frozen solid. Wrap the trays in plastic wrap. they will keep fresh in the freezer up to 3 months. Bake them frozen (loosely covered in foil) in a preheated 350 °F oven for 30 minutes. Remove the foil and bake until golden. Enjoy!
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Donna says
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!!!
dimitra says
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 🙂
Maria Diakidis says
Hi Dimitra,
Just wondering if I can omit the dill altogether and just mix the rest of the ingredients .
Maria
dimitra says
Yes, you can do that 🙂
Vanessa says
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
dimitra says
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
Cleo says
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!
dimitra says
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
Cleo says
Thank you. Kali Anastasi!
Lianne Beck says
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.
dimitra says
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.
Lianne Beck says
Thank you so much I appreciate the help everything we make from you turns out amazing thank you so much for this blog. 😀
Joanne says
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
George says
Please change from cups of feta cheese or ricotta TO gr solid items are not accurate on cups
Thank you
Robert helgesen says
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.
Elaine says
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!
dimitra says
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!
donna paraskevaidis says
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 .
Clemandroula says
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!