Tiropita~ Feta Cheese Pie Triangles

Hello beautiful friends! I hope you are enjoying your Wednesday.

While I am listening to Parios, I decided to bring some new delicious recipes your way. For those who don’t follow me on Instagram, you should. I am doing LIVE video streaming every week between the hours of 2-4 PM pst. I have been fulfilling many of your recipe requests, and two this week were tiropita and galaktoboureko. 🙂 Tonight I will post Galaktoboureko recipe, which is pretty easy to make.

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Tiropita~ Phyllo Feta Cheese Pie 

 

Ingredients:

  • 1 box of phyllo or you can use my phyllo dough recipe (Recipe)
  • 8 oz of Feta cheese crumbled
  • 1 egg slightly beaten
  • 1/2 cup sour cream
  • 1/2 cup cream cheese 
  • 1 Teaspoon of dried dill
  • 1 Teaspoon of dried cumin
  • 1 Teaspoon of dried basil
  • Salt and pepper for taste
  • Clarified butter (1 cup)

Method:

Preheat oven to 375 degrees.

In a large bowl mix the feta cheese, sour cream, cream cheese, egg, and spices until combined.

Cut phyllo sheets in half, and brush two sheets of phyllo with butter. Place a small teaspoon of cheese filling on the lower corner of the phyllo sheet. Fold the phyllo over the filling, creating a triangle shape, and continue to fold from corner to corner until you have formed a triangle. (Make sure you brush each corner with butter.)

Repeat until you have about 40 triangles. You can store the rest of the phyllo in plastic wrap and freeze.

Bake tiropita onto a lightly greased pan. Cook until golden brown in color, approximately 25 to 30 minutes.

Kali Orexi!

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2 Comments »

  1. I have both bought pastry and also made my own as my late yia yia taught her then young grand son. But my wife is not a great fan so my folks and my kids get to enjoy. OH, and I only use authentic Hellenic oils, Feta etc where they can be found

    Liked by 1 person

    • Thanks for stopping by!
      Cool, I’m happy to hear you make your own. What part of Greece is your family from?
      I also use Greek olive oil, and mostly from Lakonia area. Glad you use Greek olive oil as well.
      Happy weekend to you.
      Chef Krystina

      Like

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