Tiropitakia (Cheese Triangles)
By Amanda LuchtelPublished on August 23, 2022
Time
1¾ hours
Yield
Serves 12 (Makes 24 triangles)
Ingredients
Filling
10 ounces sheep's-milk feta cheese in brine, drained and shredded (2 cups)2 ounces graviera cheese, shredded (⅔ cup)4 ounces (½ cup) whole-milk cottage cheese 2 large eggs, lightly beaten2 teaspoons cornstarch ½ teaspoon dried mint (optional)Phyllo
16 (14 by 9-inch) phyllo sheets, thawed12 tablespoons unsalted butter, meltedBefore You Begin
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 9 by 14-inch sheets. Don't use thicker, “country-style” phyllo here. Do not thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. While working with the phyllo, cover it with plastic wrap and then a damp dish towel to prevent drying. Shred the feta on the large holes of a box grater. You can substitute Gruyère for the graviera, if desired. Use enough butter to cover the phyllo well; it's OK if you don't use all of it.
Instructions
- Combine all ingredients (including dried mint, if using) in bowl. Set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
- Lay 1 phyllo sheet on clean counter with short side parallel to edge of counter. Brush lightly with melted butter. Place second phyllo sheet directly over first sheet and brush lightly with melted butter. Cut sheets lengthwise into thirds to make 3 long strips, each about 2¾ inches wide.
- Place heaping tablespoon of filling on bottom center of each strip. Working with 1 strip at a time, fold up left corner of phyllo strip to center of strip, right above filling. Fold in right corner to left edge to create triangle at bottom of strip. Fold triangle over itself. Continue folding up and over (as if folding a flag) to end of strip. Gently press filling to distribute evenly (it will not go all the way to corners; this is OK).
- Repeat with remaining phyllo and filling to make 24 triangles. Place seam side down on prepared sheets, 12 triangles per sheet. Brush triangles with melted butter. Bake triangles until evenly golden, 16 to 20 minutes, switching and rotating sheets halfway through baking. Let cool for 10 minutes. Serve.
for the filling
for the phyllo
Time
1¾ hoursYield
Serves 12 (Makes 24 triangles)Ingredients
Filling
Phyllo
Ingredients
Filling
Phyllo
Ingredients
Filling
Phyllo
Why This Recipe Works
Tiropita—“tiro” means “cheese,” and “pita” means “pie”—is a savory Greek cheese pie made with layers of butter-brushed phyllo dough and a soft, flavorful cheese filling. There are many variations of this cheese pie in Greece, and each has its own unique shape and combination of cheeses. Tiropitakia—”little cheese pies”—are small individual triangles often served as appetizers. For our tiropitakia, we chose a combination of pungent sheep's-milk feta for its strong flavor, cottage cheese for added creaminess, and some nutty graviera cheese for extra depth. Shredding the feta on the box grater (rather than smashing with a fork or processing in a food processor) made a creamy, more even filling that wasn't gritty or chunky. Two eggs added richness and further binding power. To help bind the filling and prevent it from curdling in the oven, we added a bit of cornstarch. Instead of folding the triangles on one side and crimping the edges, we folded them up like flags into equilateral triangles—this ensured that all the sides and corners were fully enclosed, preventing the hot filling from seeping out.
Before You Begin
Phyllo dough is also available in larger 18 by 14-inch sheets; if using, cut them in half to make 9 by 14-inch sheets. Don't use thicker, “country-style” phyllo here. Do not thaw the phyllo in the microwave; let it sit in the refrigerator overnight or on the counter for 4 to 5 hours. While working with the phyllo, cover it with plastic wrap and then a damp dish towel to prevent drying. Shred the feta on the large holes of a box grater. You can substitute Gruyère for the graviera, if desired. Use enough butter to cover the phyllo well; it's OK if you don't use all of it.
Instructions
- Combine all ingredients (including dried mint, if using) in bowl. Set aside.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper.
- Lay 1 phyllo sheet on clean counter with short side parallel to edge of counter. Brush lightly with melted butter. Place second phyllo sheet directly over first sheet and brush lightly with melted butter. Cut sheets lengthwise into thirds to make 3 long strips, each about 2¾ inches wide.
- Place heaping tablespoon of filling on bottom center of each strip. Working with 1 strip at a time, fold up left corner of phyllo strip to center of strip, right above filling. Fold in right corner to left edge to create triangle at bottom of strip. Fold triangle over itself. Continue folding up and over (as if folding a flag) to end of strip. Gently press filling to distribute evenly (it will not go all the way to corners; this is OK).
- Repeat with remaining phyllo and filling to make 24 triangles. Place seam side down on prepared sheets, 12 triangles per sheet. Brush triangles with melted butter. Bake triangles until evenly golden, 16 to 20 minutes, switching and rotating sheets halfway through baking. Let cool for 10 minutes. Serve.
for the filling
for the phyllo
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
0 Comments