Tyropita- Fillo Triangles with Feta & Egg

Tyropita - Fillo Triangles with Feta & Egg

Tyropita - Fillo Triangles with Feta & Egg



Prep time


Cooking time



    Make Ahead! These delicious Tyropita, feta cheese filo triangles, are the ideal make-ahead party appetizer, so perfect to have on hand for entertaining: once you assemble them, arrange the triangles in a single layer on a tray that is lined with parchment paper and place in the freezer. When they are completely frozen, transfer to a freezer bag and return to the freezer. When you need them, bake them (without defrosting), until golden brown.


    • 1/2 lb

      Greek Feta

    • 1/2 lb

      ricotta or Greek Anthotiro if you can find it

    • 1/2 cup

      EVOO olive oil

    • 1/4 tsp fresh grated pepper
    • pinch

      fresh ground nutmeg

    • 1/4-1/2 tsp

      sea salt

    • 1

      large egg, beaten


    • Preheat oven to 350˚ F. Line two baking sheets with parchment paper and set aside. Remove the package of filo from the refrigerator.

    • Combine cheeses, egg, salt and pepper in a bowl. Stir until blended and set aside

    • Prepare the fillo dough according to the package directions. Set up your work station so all ingredients are in easy reach. You will need a large cutting board, a spoon, a pastry brush and the filo dough.

      Unwrap the filo dough and cover it well with plastic wrap and a kitchen towel while you work.

    • Lay one sheet of filo horizontally oriented in front of you on your cutting board. Brush it with olive oil. Place a second sheet of filo on top of the first and brush it with some more olive oil. Run a knife down the filo dough every two inches and cut into eight even strips.

    • Place one spoonful of the cheese mixture at the end of each strip. Lift one corner and fold it over to enclose the filling and make a triangle. Continue folding from side to side till you get to the end of the strip. Brush it with some olive to seal the end. Place on prepared pan, seem-side down. Brush the tops of the triangles with olive oil to keep them moist. Repeat process until you have used up all the filling.

    • Bake for 20-25 minutes or until golden brown. Let cool briefly before serving.


    • 1. If you have any leftover filo, roll it up again, cover it with plastic wrap and return it to its box. Refrigerate for another use. 2. For this recipe, you can also use #4 filo pastry, which is a thinner filo. I used the slightly thicker filo, #7, because that is what I had in my freezer. 3. Storing and freezing: if you would like to make these ahead, place the assembled and unbaked tiropitákia in the freezer, in a single layer. Once frozen, transfer them to a zip-top bag and store until ready to bake. Bake from frozen for a little longer than the standard baking time, or until golden.