Tiropitakia Miniature Greek Cheese Pies
Delight your taste buds with Tiropitakia, miniature Greek cheese pies that combine the rich, tangy flavors of feta and ricotta with the buttery crunch of golden phyllo pastry. Perfect as a mezze dish or a savory snack, these bite-sized triangles are lovingly filled with a creamy cheese mixture, lightly seasoned with optional fresh dill and black pepper for a hint of herbal freshness. Each piece is carefully folded in phyllo and brushed with melted butter and olive oil, creating layers of flaky perfection. Ready in under an hour, these irresistible pastries are ideal for parties, picnics, or simply indulging in a touch of Mediterranean comfort food. Serve them warm or at room temperature and let their delicious aroma transport you straight to a Greek taverna.
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Recipe Information
Ingredients
- 200 grams Feta cheese
- 100 grams Ricotta cheese
- 2 large Eggs
- 10 Phyllo pastry sheets
- 100 grams Unsalted butter
- 1 tablespoon Fresh dill (optional)
- 1 teaspoon Ground black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, crumble the feta cheese and mix it with the ricotta cheese until well combined.
Beat one of the eggs and add it to the cheese mixture. Stir until smooth.
If using, chop the fresh dill finely and add it to the cheese mixture along with ground black pepper. Mix well.
Melt the unsalted butter in a small saucepan or microwave and set aside.
On a clean work surface, lay out one phyllo pastry sheet. Keep the remaining sheets covered with a damp towel to prevent drying.
Lightly brush the phyllo sheet with melted butter using a pastry brush.
Cut the sheet into 3 long strips, approximately 6-8 cm wide.
Place a teaspoon of the cheese filling at one end of a strip. Fold the corner over the filling to form a triangular shape, then continue folding like a flag until you reach the end of the strip. Repeat with the remaining strips and filling.
Place the folded triangles on the prepared baking sheet and lightly brush the tops with olive oil for extra crispiness.
Beat the remaining egg and brush it over the tops of the triangles for a golden finish.
Bake in the preheated oven for 20 minutes, or until the tiropitakia are golden brown and crispy.
Allow to cool slightly on a wire rack and serve warm or at room temperature.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1485 mg | 114% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 418 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
