Greek

Serving

Greek Kid-friendly

Tiropita (Greek Cheese Pie Triangles)

Name: Tiropita (Greek Cheese Pie Triangles)
Total time: 60 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 package phyllo dough, thawed; 8 oz feta cheese, crumbled; 1 cup ricotta cheese; 2 large eggs; 2 tbsp chopped fresh dill; 1/4 tsp black pepper; 3/4 cup unsalted butter, melted

Crispy phyllo triangles filled with a rich blend of feta, ricotta, and egg, baked until golden and flaky.

60 minutes

Serves 8

Snack

21 min prep

33 min cook

Contains common allergens

Egg Dairy Wheat

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Good to know

Crispy

Matched from this dish's own ingredients and timing. Browse more: crispy recipes

Instructions

6 steps

1
In a bowl, mix together the feta, ricotta, eggs, dill, and black pepper until well combined.
2
Lay one sheet of phyllo dough on a work surface and brush lightly with melted butter, then top with a second sheet and brush again.
3
Cut the buttered phyllo lengthwise into strips about 3 inches wide.
4
Place a spoonful of the cheese filling near one end of each strip, then fold the corner over to form a triangle and continue folding flag-style to the end of the strip.
5
Repeat with the remaining phyllo and filling, arranging the triangles on a parchment-lined baking sheet and brushing the tops with more melted butter.
6
Bake at 375°F for 20-25 minutes, until golden brown and crisp, then serve warm.

Tiropita (Greek Cheese Pie Triangles) — plated and served — Serving moment. How Tiropita (Greek Cheese Pie Triangles) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

75/100

Good fit for most families

Allergen-friendly 70

Kid-friendly 85

Weeknight-easy 64

Budget-friendly 86

Great leftovers 93

Pantry-friendly 53

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

340

Calories

12 g

Protein

1 g

Carbs

32 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Tiropita, meaning cheese pie, is one of the most common street and bakery foods across Greece, sold from corner ovens and kiosks the way a bagel or pretzel might be sold elsewhere. The hand-folded triangle, wrapped the same way a flag is folded, makes it easy to eat on the go, which is part of why it became a breakfast and snack staple rather than a sit-down dish.

Listahan note

This version combines feta with ricotta for a filling that is tangy but not overwhelmingly salty, and folds the phyllo in the traditional flag-fold triangle so each piece seals in the filling completely.

Technique cues

Working with only two sheets of phyllo at a time, brushed with butter between each, keeps the stack thin enough to fold neatly into tight triangles without cracking, since phyllo dries out and becomes brittle quickly once exposed to air.
Combining feta with ricotta rather than using feta alone softens the sharpness and adds moisture to the filling, which keeps the pastry from tasting dry once baked.
The flag-fold technique, folding the corner of the strip over and continuing straight across, then diagonally, all the way down, is what creates the tight, sealed layers that keep the filling from leaking out during baking.

Kitchen flow

Parallel prep: Mix the cheese filling first so it is ready to go, then work through the phyllo sheets one strip at a time while the rest stay covered.
Make-ahead: Assembled, unbaked triangles freeze well; freeze on a tray until solid, then bag them and bake straight from frozen, adding a few extra minutes.
Leftover move: Reheat leftover baked triangles in a toaster oven rather than a microwave to keep the phyllo crisp instead of soggy.
Cleanup rhythm: Keep a small bowl of melted butter and a pastry brush at the workstation so you are not dashing back to the stove between each phyllo sheet.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

phyllo dough

pastry wrapper

Purpose: paper-thin layers create the signature flaky, crisp shell once baked

Handling: keep the unused sheets covered with a damp towel while working, since phyllo dries out and cracks within minutes of exposure

Adaptation: puff pastry can be used for a different, more rustic and less classically Greek result

feta cheese

primary filling cheese

Purpose: gives the filling its distinctive salty, tangy flavor

Handling: crumble it finely so it blends smoothly with the ricotta and eggs

Adaptation: a mix of feta and cottage cheese lightens the filling further if a milder flavor is wanted

ricotta cheese

filling softener

Purpose: adds creaminess and moisture, balancing the saltiness and firmness of the feta

Handling: use whole-milk ricotta and drain briefly if it seems watery so the filling is not runny

Adaptation: cream cheese works in a pinch for a richer, denser filling

eggs

binder

Purpose: hold the cheese filling together so it does not crumble apart when the pastry is cut or bitten into

Handling: whisk into the cheese mixture until fully combined

Adaptation: there is no great substitute here since the eggs are structural, not just flavor

unsalted butter, melted

phyllo brushing fat

Purpose: creates the layered, flaky texture as it bakes between the thin phyllo sheets

Handling: brush a thin, even layer on every sheet, avoiding pooling in one spot which can make that area soggy

Adaptation: melted ghee or a neutral oil can replace butter for a dairy-free version, though the flavor will be less rich

Technique notes

Do not overfill each triangle; a heaping teaspoon is usually enough, since too much filling can burst through the phyllo layers during baking.
Brush the tops of the finished triangles with butter right before baking, not just during folding, for the deepest golden color.
Bake until truly golden brown, not just pale, since underbaked phyllo stays chewy rather than achieving the shatter-crisp texture that defines a good tiropita.

Ingredient swaps

Gluten-free direction: Phyllo dough does not have a reliable gluten-free substitute that holds the same texture; this dish is best kept as-is for those avoiding gluten.
Lower-sodium direction: Use a lower-sodium feta or rinse it briefly before crumbling, since feta is the main source of sodium here.
Weeknight shortcut: Buy pre-made mini phyllo cups instead of rolling triangles, spoon in the filling, and bake for a faster version.

Serve alongside

Greek coffee for a breakfast pairing
A simple green salad if serving as a light lunch
Sliced tomatoes with olive oil
Greek coffee
Iced tea
A dry white wine if serving as an appetizer

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate baked triangles up to 3 days in an airtight container
Reheat in a 350F oven or toaster oven for 8-10 minutes to restore crispness
Freeze unbaked triangles up to 2 months and bake straight from frozen, adding about 5 extra minutes

Equipment

Pastry brush
Sharp knife for cutting phyllo strips
Parchment-lined baking sheet
Damp kitchen towel for covering phyllo

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