Tiropita Croissants

Buttery croissants filled with a gooey three-cheese filling and toasted to perfection in just 15 minutes!

I’m sharing a recipe I created by combining two things we love: tiropita and croissants. I stuffed buttery, flaky croissants with my creamy, cheesy tiropita filling, and the results were nothing shy of gooey perfection. The croissants get crispy and toasted in the oven, and the tiropita filling melts into an ooey, gooey, cheese-lover dream. Your whole family will love it!

I buy croissants every week when I go to Costco because we use them to make a quick breakfast, lunch, or dessert. I’ve filled them with spanakopita filling and thought, “Why not fill them with cheesy tiropita?” They’re just so good. I love tiropita with honey, so I drizzle honey on half of my tiropita croissant and leave the other half plain. It gives me the best of both worlds in the same meal, and you can even serve it with a dip.

Why will everyone love it?

Soft, briny feta

Smooth, creamy ricotta

Stringy, nutty muenster

Crispy, flaky, buttery, soft croissant

What do I need to make tiropita croissants?

Croissants -you can use large or small croissants, but buy them fresh, and they’ll last all week… if you don’t eat them first.

Feta cheese -crumbled by hand from a block for the best flavor. My favorite is sheep’s milk feta.

Ricotta cheese -or cream cheese if you prefer, or that’s what you have.

Mint -finely chopped to add fresh, herby flavor to the rich cheese.

Freshly cracked black pepper –the cheese is salty enough, so I just add a couple of good cracks of fresh pepper to balance.

Olive oil -adds extra richness to the cheese and loosens it just a bit.

Muenster cheese -we love the flavor of Muenster, but any melty cheese, like mozzarella, works well.

How do I make tiropita filling?

Combine all of the filling ingredients into a large mixing bowl and mix together.

What temperature do I cook the sandwiches on?

Preheat the oven to 350 °F, 180 °C, and line a baking tray with parchment paper.

How do I put the sandwiches together?

Slice the croissants in half lengthwise. Then, divide the filling evenly between the croissants and top the filling with a slice of Muenster cheese. Place the croissant tops over the cheese and bake on the center rack for 15 minutes or until the cheese has melted and the croissants are toasted.

How do I serve the croissants?

The hardest part about this recipe is the five minutes you should wait for the cheesy filling to settle. They look so gooey with cheese spilling out but resist the urge to dig in. I promise it will be worth the wait. Serve them warm with some harissa or marinara sauce on the side or drizzle with lots of honey like I do. You could even add more protein with pasturma or turkey slices. Enjoy! Kali Orexi!

Can I make these ahead of time?

Leftover croissants can be placed in a freezer-safe bag and will keep fresh frozen for two weeks.

Do you have more tiropita recipes?

Tiropita is a classic Greek dish, so I’ve turned it into a lot of stuff. The most traditional ones on my channel are Tiropita Greek Feta & Phyllo Pie and Tiropita Horiatiki, a Greek Cheese Pie with Homemade Phyllo. Still, the creamiest one I have is my Greek Bechamel Tiropita. I turn it into a Feta Cheese & Phyllo Spiral with Tiropita Strifti and a braid with my Tiropita Puff Pastry Braid. For individual appetizers, try my  Greek Tiropitakia Cheese Pie Triangles or Individual Tiropitakia with Homemade Kourou Dough. I’ve even made a Tiropita flavored Feta Filled Star Bread. Let me know which is your favorite!

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Tiropita Croissants

Yield: makes 5-6 croissants

Buttery croissants are filled with a tiropita filling and toasted to perfection. The cheese is creamy and gooey and the croissants are just perfect!

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Ingredients

• 5-6 croissants
• 1 pound (500g) feta cheese, crumbled by hand
• 1 pound (500g) ricotta cheese or 8oz cream cheese
• 1-2 tablespoons finely chopped mint
• freshly cracked black pepper to taste
• 2-3 tablespoons olive oil
• 5-6 slices Muenster cheese

Instructions

Preheat the oven tp 350 °F, 180 °C.

Line a baking tray with parchment paper.

Make the Filling: Combine all of the filling ingredients into a large mixing bowl and mix together.

Slice the croissants in half-lengthwise.

Divide the filling evenly between the croissants and top the filling with a slice of Muenster cheese. Place the croissant tops over the cheese and bake on the center rack for 15 minutes or until the cheese has melted and the croissants are toasted.

Enjoy! Kali Orexi!

Notes

Leftovers croissants can be placed in a freezer-safe bag and will keep fresh frozen for 2 weeks.

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