«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs«tiropitakia» filo triangles with feta cheese & eggs

I hadn’t realized that I had never shown you all how to make the simplest of all Greek-style cheese pies or called “TIROPITA” when large and then sliced into squares or smaller turnovers called “TIROPITAKIA” when shaped or folded into small triangles to become 2-bites appetizers !

Of course I’ve shown you larger pies or “pitas” as we call them and medium sized hand pies with many variations too, the most popular being the well-known spinach, cheese & egg “spanakopita” but I’d forgotten to talk about a simple egg & cheese pie ? And yet, we Greeks make them quite often, freeze them and whip them out when last-minute guests pop in.

TIROPITA or cheese pie is a lot like a creamy quiche in a crisp pastry wrapper and is usually made with beaten eggs, feta cheese and a softer creamier cheese, usually fresh mizithra in Greece, but ricotta is quite similar and easier to find. Many today will also add grated semi-hard cheeses like gruyere and a hint of parmesan and even a delicious creamy béchamel sauce, but this can only work when making a larger flatter pie in a large baking dish, because the filling will be too liquid. Some fresh herbs are often added in the filling for a lighter and brighter flavor, usually flat-leaf parsley and mint and oregano but some add dill too. The sesame seeds are just used as garnish to dress it up, but are tasty too, in a subtle textural way.

TIROPITAKIA (just like SPANAKOPITAKIA) are just the cuter little cousins of the TIROPITA. They are triangular and the easiest to make and freeze for later and the simplest to make in smaller or larger batches and I usually just make them with the remaining sheets of a roll that initially had 20-25 sheets each.

I’ve simplified the ratios between ingredients, using 1/3 eggs, 1/3 feta cheese and 1/3 ricotta, with a few extras. This way it’s less salty and less heavy, a bit eggier and quite satisfying and a little bit of basil makes it even more summery and works well with the mint and parsley.

This recipe is for 12 small 2 bites each version but it’s just as practical to make only 9 larger ones by slicing the doubled-up filo sheets into 3 (and not 4) and even though they’re considered as appetizers when they’re tiny, when slightly larger and served with a green salad with some fresh green onions, it can also be a nice vegetarian summer meal.

Enjoy (or Kali Orexi in Greek) … :)

«tiropitakia» filo triangles with feta cheese & eggs


12 pieces x 35/40 grams each


filling :

  • 120 grams (1 cup) feta cheese, strained, patted-dry and crumbled
  • 120 grams (1 cup) ricotta cheese
  • optional : 10 grams (1 tbsp) salt-dried mizithra cheese, grated (or use finely grated young, mild parmesan)
  • 120 grams (½ cup or 2 large) eggs, beaten
  • 5 gram (1 ½ tsp) fine wheat semolina or cornmeal
  • 5 grams (2 tbsp) fresh mint, parsley, basil and/or oregano leaves, chopped
  • 1 gram (¼ tsp) black pepper
  • optional : 1 gram (¼ tsp) fine sea salt (if the feta or the mixture is not salty enough)

filo pastry :

  • 120 grams (6 sheets) filo pastry sheets
  • 75 grams (¼ cup + 1 tbsp) melted butter (or a mix with half sweet butter and half semi-salted butter)
  • optional : 5 grams (1 ½ tsp) mixed sesame seeds and flax seeds


  • prepare the filling by mixing the cheeses together, then add the beaten egg, the pepper and semolina and the chopped herbs, mix with a wooden spoon until smooth, taste for saltiness and adjust if necessary and chill the filling mixture in the refrigerator for 30 minutes
  • melt the butter and prepare the 6 filo pastry sheets (that you should cover with a sheet of baking paper and a slightly damp cloth so that they don’t dry out)
  • take one sheet of filo pastry and lay it out onto a large piece of baking paper, drizzle with 1 tsp butter and lightly brush, lay the 2nd sheet on top and drizzle with 1 tsp melted butter and lightly brush again, cut into 4 long strips (parallel to the longest side), then add 2-3 tbsp (approximately 30 grams) of filling at the end of each strip, then fold over diagonally and repeat until reaching the end and set aside on another sheet of baking paper, repeat another 11 times until all the filling and filo sheets are used up and you have 12 filled filo pastry triangles
  • re-brush the outer surfaces of the filled pastry triangles with the remaining 1 tbsp of the melted butter, sprinkle with the mixed sesame and flax seeds and chill in the freezer for at least 30 minutes before baking (or freeze for longer until completely solid, then remove from the freezer and transfer to freezer bags or a plastic container and keep frozen until needed)
  • when ready to bake, preheat the oven to 190°C and remove the filo pastry triangles from the freezer 5-10 minutes before, place on a baking sheet covered with baking paper and finely or lightly spray the triangles with water (to make them even crispier as they bake)
  • bake for 20 minutes on the middle rack until very puffed and golden (but keep an eye on them because they can burn quickly), then remove, let cool down 5 minutes and serve.