In honor of Father’s Day, I’m dedicating these crispy tiropita triangles to all the dads who taught us the value of sharing good food, good stories, and time spent together around the table. Χρόνια Πολλά to all the fathers and father figures who make life a little more flavorful.

A friendly note: These tiropites are not traditional, phyllo-based tiropites. Instead, I created this recipe for those who don’t have the time or don’t have phyllo on hand to make them from scratch. This version uses wonton wrappers and is quick, easy, and absolutely delicious to make.

Easy Tiropita Triangles with Wonton Wrappers

These crispy, golden tiropita triangles are a quick and easy twist on the classic Greek cheese pie. Using wonton wrappers creates a light, flaky exterior that pairs perfectly with a creamy feta filling. Perfect as an appetizer, snack, or part of a Greek mezze spread!

Prep Time: 10 minutes
Cook Time: 1 minute per triangle
Servings: 12-16 triangles

Ingredients:

For the Creamy Tiropita Filling

• 1 large egg
• 1 cup feta cheese, crumbled
• ⅓ cup cream cheese, softened
• 2 tablespoons heavy cream
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh leeks or scallions, finely chopped

For the Triangles

• 16 wonton wrappers, I used the half size wontons
• Water, for sealing + pastry brush
• Oil for frying (I did use olive oil)

Method:

1. In a medium bowl, combine the egg, feta cheese, cream cheese, and heavy cream. Mix until well incorporated and creamy. Stir in the fresh dill and chopped leeks or scallions.
2. The filling should be thick and creamy. If it seems too loose, add a little extra feta cheese.
3. Place a half wonton wrapper on a clean work surface with one corner facing you.
4. Lightly brush the edges with water. Place about 1 heaping teaspoon of the feta filling in the center.
5. Fold the top corner over to form a triangle, pressing gently to remove any air pockets. Seal the edges well with a fork.
6. Chef’s Tip: Make sure all edges are tightly sealed. Any openings may cause the filling to leak out during frying.
7. Heat about 4 inches of oil in a skillet over medium-low heat.
8. Carefully place a few triangles into the hot oil without overcrowding the pan. Fry for about 30 seconds on the first side, or until puffed and lightly golden.
9. Flip and fry for an additional 30–60 seconds until both sides are golden brown and crispy.
10. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain oil. Repeat with the remaining triangles.

Serving Suggestions

Serve warm as an appetizer or snack with:

• Tzatziki
• Sweet and sour sauce  (recipe found below)

Make our sweet & sour sauce recipe

Ingredients:

• 1/3 cup of Rice wine vinegar
• 1/3 cup of honey or sugar
• 3 tablespoons of ketchup
• 1/2 teaspoon of soy sauce
• A sprinkle of chili flakes
• 2 1/2 teaspoons of cornstarch +6 teaspoons of cold water = slurry

Method:

1. Place all of the ingredients, except the water and cornstarch, into a small saucepan over medium heat. Stir well to combine. Once the mixture begins to heat through, add the cornstarch slurry (the cornstarch mixed with water).
2. Whisk continuously until the mixture is smooth and begins to thicken. Remove from the heat and transfer to a serving bowl. Set aside and serve alongside the tiropita triangles.

Chef Krystina’s Note

These easy wonton-wrapper tiropita triangles deliver all the flavors of traditional Greek tiropita in a fraction of the time. They are the perfect snack and the best to share for Father’s Day!