Tyropites Cheese Pastries
Delight your taste buds with these irresistible Tyropites Cheese Pastries, a classic Greek-inspired appetizer that’s as flaky as it is flavorful. These golden, buttery triangles are crafted with delicate layers of phyllo dough, generously filled with a creamy blend of feta, ricotta, and Parmesan cheeses, perfectly seasoned with fresh parsley, a hint of black pepper, and a touch of salt. Ideal for entertaining or indulging at home, these cheese pastries bake to crispy perfection in just 25 minutes. Serve them warm or at room temperature for a crowd-pleasing snack or side dish. Easy to prepare and bursting with Mediterranean flavors, Tyropites are the ultimate recipe to elevate your appetizer game.
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Recipe Information
Ingredients
- 12 sheets phyllo dough sheets
- 100 grams unsalted butter
- 200 grams feta cheese
- 100 grams ricotta cheese
- 50 grams grated Parmesan cheese
- 2 pieces large eggs
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Melt the unsalted butter in a small saucepan over low heat or in the microwave, then set aside to cool slightly.
In a large mixing bowl, combine the feta cheese, ricotta cheese, grated Parmesan cheese, eggs, parsley, ground black pepper, and salt. Use a fork to thoroughly mix the filling until smooth and well combined.
Unroll the phyllo dough sheets and keep them covered with a damp kitchen towel to prevent them from drying out.
Lay one sheet of phyllo dough on a clean work surface and brush lightly with melted butter using a pastry brush. Place another sheet on top and brush it with butter as well. Repeat until you have a stack of 3 sheets.
Using a sharp knife or a pizza cutter, cut the stacked phyllo sheets into long strips approximately 7-8 cm (3 inches) wide.
Place a heaping teaspoon of the cheese filling near the bottom corner of one strip. Fold the bottom corner up and over the filling to form a triangular shape. Continue folding the pastry strip over itself, maintaining the triangle shape, until you reach the end.
Repeat with the remaining phyllo sheets and filling to form all the triangles.
Arrange the folded triangles on the prepared baking sheet, leaving a small space between each one. Brush the tops with a little more melted butter to ensure a golden, flaky finish.
Bake in the preheated oven for 20-25 minutes, or until the tyropites are golden brown and crisp.
Allow the pastries to cool on the baking sheet for a few minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 0.4 g | ||
| Protein | 89.9 g | 180% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 2046 mg | 157% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 640 mg | 14% | |
*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.
