Tiropitakia (Greek Triangle Cheese Pies)

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These savory small cheese pies are layered with buttery phyllo and filled with a smooth feta cream cheese and egg mixture. The fresh mint is optional but recommended.

There are many different versions of the filling out there, but the one that I find to be the smoothest, creamiest and yummiest is with cream cheese. Many others use ricotta cheese but in my experience, that gets watery fast. Cream cheese definitely holds the cheese mixture together better when baked.

When handling the phyllo dough, make sure you keep it covered with a clean damp towel to prevent it from drying out. Also be super gentle with it as it tears easily. You may have to do a couple of pies to get the hang of the tiropitaki fold over triangle form.

The butter is a key ingredient in this recipe because it not only adds flavor but gives the pies their beautiful golden color. Do not overdue it though. Then the pies will be swimming in a pool at the end of the bake time. You can also add some sesame seeds on top of these after they are buttered and prior to baking.

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Tiropitakia (Greek Triangle Cheese Pies)

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5 from 1 vote

Servings: 22 triangles

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Ingredients 

• 2 eggs, beaten
• 4 oz. cream cheese, room temp
• 1/2 lb feta cheese, crumbled
• 1 tbs fresh mint, chopped
• 1/2 cup butter, melted
• 1 lb phyllo dough/sheets, thawed

Instructions

• Preheat your oven to 350 F.
• In a large bowl, combine the eggs, cream cheese, feta and mint.
• Keep the phyllo sheets/dough you’re not using covered with a damp paper towel to prevent drying out.
• Place one sheet of phyllo onto a cutting board and LIGHTLY DAB it with your melted butter.  Fold it over at the bottom, 1/3 way up.  Then do the same with the top of the sheet. Lightly dab it again with butter.  
• Scoop one tablespoon of your filling onto one end.  Bring the top corner down to the bottom, creating a triangle shape. Fold the triangle over again upwards this time, keeping the triangle shape. Continue folding until the end.  Cut any excess phyllo off at the end with a sharp knife.  Repeat this process until all of your phyllo sheets are made into mini pies. 
• Place on your baking sheet and LIGHTLY DAB only the tops with melted butter. It's what gives the pies their golden color.
• Bake for 20 minutes or until golden.  Allow to cool slightly prior to biting into.  

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 245mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

Author: Stella