This flaky Greek pastry is made with phyllo dough and a creamy cheese filling that’s perfect alongside a Mediterranean-inspired spread.
If you’ve never tried making your own tiropita, then this recipe is a great starting point. They’re relatively easy to make, pretty when prepared, and absolutely delicious. Made with flaky, tasty phyllo dough and a perfectly creamy, mouth-watering cheese filling, these Greek pastries are a delightful addition to a traditional Mediterranean or Greek-inspired spread. Although they taste like they might be complicated, they’re anything but. The base ingredients are versatile, which allows you to play around with them for a personalized tiropita that’ll fit in with whatever you’re serving or craving.
This popular snack is considered one of the most popular pies in Greece, and it’s often enjoyed with breakfast thanks to the savory cheese filling. The phyllo dough is naturally thin, making it a flaky, crispy shell. And while feta is commonly used, you can play around with other cheeses. Just be sure to use a high-quality cheese, rather than a mass-produced one. You want the flavor and texture to be on point. When I lived in France, I tried a French-inspired tiropita that used feta along with a few regional French cheeses, and the result was a truly delicious pastry that I won’t soon forget.
Is Tiropita Healthy?
Mediterranean cuisine is known to be one of the healthiest in the world, and for good reason: it’s heavy in plant-based ingredients, healthy fats, and has limited processed foods. That said, tiropita is high in calories, fat, and sodium, but it also contains plenty of protein and calcium. As an occasional breakfast or snack, tiropita can be enjoyed alongside other healthy foods. If fat and sodium are of concern for you, limit how much tiropita you enjoy.
What’s The Difference Between Tiropita and Spanakopita?
Tiropita and spanakopita are both well-loved Greek pastries, but there’s one significant difference: tiropita is traditionally made with cheese and eggs, while spanakopita is made with a feta cheese and spinach filling. Both are an ideal breakfast treat, and equally as lovely for an afternoon snack. They’re filling, rich, and versatile…and they both come from an unbelievably spectacular region of the world.
FAQs & Tips
Once your tiropitas have cooled, store any leftovers in an airtight container in the fridge. These little cheese pies will last for up to 4 days. Alternatively, store them in the freezer for up to 3 months. To freeze, you’ll want to wrap cooled tiropitas individually in plastic wrap, and then in aluminum foil.
Yes, you can add vegetables to tiropitas. While these mini pies are traditionally cheese and egg based, you can add veggies and even meat to tiropitas. They’re especially yummy with cooked lamb burger and zucchini, but for a vegetarian option, using mushrooms, onions, and peppers is also quite tasty.
To fold a tiropita properly, you’ll want to create a triangle. After brushing with butter and adding your line of cheese along an edge, you’ll fold the corner diagonally to create a triangle. Continue to fold the triangle upwards along the length of the phyllo strip, alternating sides with each fold. Be sure to brush the end with butter, which will create a seal. This helps to keep the filling intact.
Serving Suggestions
Tiropitas can be part of a satisfying and filling meal, especially when paired with other Mediterranean or Med-inspired foods. Some favorite options include a Mediterranean Bowl, this hearty Mediterranean Chickpea Pasta Salad, or a savory Kofta Kebab. If you’re enjoying these as a snack and want some color and fiber in your diet to balance out the heaviness of tiropitas, try this beautiful Fruit Salad.
Tiropita
Ingredients
- 4 large eggs
- 1/2 pound feta cheese crumbled
- 4 ounces small curd cottage cheese
- 4 ounces cream cheese softened
- Kosher salt and black pepper to taste
- 1/2 pound phyllo dough thawed
- 3/4 cup unsalted butter melted (for brushing dough)
Instructions
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In a medium bowl, whisk the eggs until light and frothy. Then, in a separate bowl, combine crumbled feta cheese, cottage cheese, cream cheese, and salt and black pepper. Gradually mix in the eggs until well blended.
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Lay one sheet of phyllo horizontally on a clean work surface, brush with melted butter, and add another sheet on top. Brush once more.
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Vertically cut the dough into 6 strips.
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Place a spoonful of the cheese mixture at one end of one strip. Fold over to form a triangle, continuing to fold until you reach the end of the sheet. Brush the outside with butter. Repeat until you run out of filling.
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Preheat oven to 350°F. Arrange the tiropita triangles on a baking sheet lined with parchment paper. Bake for 13 minutes or until golden and crisp.
Nutrition
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