These flaky Greek Feta Cheese Pies (Tiropitakia) are a beloved Mediterranean appetizer that brings authentic taverna flavors to your home kitchen.
Ready in just 35 minutes, these crispy phyllo parcels filled with rich, tangy feta deliver the perfect balance of textures and tastes.
With only 93 calories per piece, they’re an ideal party starter or light snack that never fails to impress guests.
The combination of golden-brown layers and creamy cheese filling makes these traditional Greek bites absolutely irresistible.
Ingredients for Greek Feta Cheese Pies
- Phyllo Pastry: 8 sheets, thawed if frozen
- Cheese Blend: 170g crumbled feta, 50g grated Gouda, 50g grated Parmesan
- Wet Ingredients: 1 beaten egg, splash of milk, 2 tbsp full-fat strained yogurt
- Herbs & Seasonings: Chopped fresh mint or dill (optional), freshly ground pepper
- For Brushing: Olive oil or melted butter
Step-by-Step Instructions
- Prepare the Filling: In a large bowl, combine crumbled feta, grated cheeses, beaten egg, milk, and yogurt. Season with pepper and optional herbs, mixing well until combined.
- Preheat: Set your oven to 180°C (356°F) while preparing the pies.
- Layer the Phyllo: Place one phyllo sheet on your counter, brush with oil/butter. Add another sheet on top and repeat brushing.
- Create Sections: Cut the layered phyllo into 3-4 long strips, depending on your preferred size.
- Shape the Pies: Place a tablespoon of filling at the end of each strip. Fold corner to create a triangle shape, continuing to fold until you reach the end.
- Prepare for Baking: Oil your baking tray, arrange the triangles, and brush tops with melted butter.
- Bake to Perfection: Bake for 25-30 minutes until golden and crispy.
Working with Phyllo
Phyllo pastry can be a bit tricky at first, but you’ll get the hang of it! Keep your phyllo sheets covered with a slightly damp kitchen towel while working to prevent them from drying out.
Work quickly but gently when brushing with butter or oil. Don’t worry if a sheet tears – you can patch it up, and once it’s baked, no one will notice!
Make It Your Own
While the classic feta filling is amazing, you can play around with the cheese mix! Try using ricotta instead of yogurt for a creamier filling, or mix in some crumbled blue cheese for extra tang.
Fresh herbs really shine here – besides mint and dill, try adding some chopped parsley or oregano. If you’re watching your calories, you can use olive oil instead of butter for brushing the phyllo.
Serving Ideas
These crispy cheese triangles taste best warm from the oven! They’re perfect for parties – just put them on a pretty platter with some lemon wedges and extra fresh herbs.
Besides serving them with Greek salad, try them with a simple tomato-cucumber salad or tzatziki for dipping. They make wonderful appetizers for a Mediterranean feast or a lovely light lunch with a green salad.
Storage Tips
You can keep baked tiropitakia in an airtight container in the fridge for up to 3 days. To reheat, pop them in a 350°F oven for 5-10 minutes until they’re warm and crispy again.
You can also freeze them before baking! Just place the assembled triangles on a baking sheet, freeze until solid, then transfer to a freezer bag.
They’ll keep for up to 3 months – bake straight from frozen, adding a few extra minutes to the cooking time.
Greek Feta Cheese Pies (Tiropitakia)
Equipment
- Large baking tray
- Cooking brush
Ingredients
Pastry and Cheese
- 8 sheets phyllo pastry
- 170 g feta cheese crumbled
- 50 g Gouda cheese grated
- 50 g Parmesan or regato or Kefalograviera
- 1 egg beaten
- 1 splash milk
- 2 tbsp full fat strained yoghurt
- fresh mint or dill chopped, optional
- olive oil or melted butter
- freshly ground pepper
Instructions
- For the beginners at working with phyllo, check the handling tips before starting.
- To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
- Preheat the oven at 180C and start preparing the tiropitakia.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
- Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
- Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.