Welcome to The Storied Recipe Podcast, a podcast about food, culture, and love.
This recipe for Tiropitas: Easy Greek Cheese Pie Triangles was shared by my podcast guest, Dikla Frances. Make sure you listen to her episodes Jewish Flavors, the World's Flavors, and All About Baking Science while you make her mother-in-law's Greek Tiropitas!
The only time I've been this intimidated to make a recipe was the first time I made a Thanksgiving turkey!! This savory Greek Cheese Pie recipe (known in Greek as Tiropitas) was given to me by Dee Frances, but you may know her as One Sarcastic Baker, a professional baker turned blogger/food photographer extraordinaire! I worried that there was no way this little home cook could live up to Dee's standards, due to Tiropitas being made with filo dough which is notoriously difficult to work with. That only made me more nervous!
However, the one thing that made me feel much better was knowing that Dee felt this way the first time SHE made them. Tiropitas, is Dee's mother-in-law's signature dish, the one recipe most treasured by their family. The other thing that made me feel better, of course, is that Dee is a lovely, generous, affirming woman who LOVES to help others learn to bake.
But truthfully, my fears were unfounded. I found making this Greek pastry to be a lot of fun and, in an odd way, very relaxing. The filling itself could not be any easier - literally cottage cheese, cream cheese, feta, parmesan, and eggs. (It's clear why they're called Cheese Pies, right? ;-)) And as for the filo (phyllo) dough... that wasn't bad at all. I included a couple of my tricks below.
Before I share the rest of the recipe, I have to share Dee's site one more time. I haven't come across a single person who knows her baking science like Dee knows her baking science. As she shared in the Bonus Episode: Dee's Top Tips for Home Bakers, she truly thrives in helping other bakers troubleshoot, improve, and learn. You'll definitely be doing yourself a favor to follow her!!
Jump to:
- Top Tips
- Tiropita Origin
- Ingredients and Substitutions
- Instructions
- Difference Between Puff Pastry and Filo Pastry
- Variations of Tiropita
- Tiropita vs Spanakopita
- Equipment
- Storage
- More Mediterranean Recipes
- More Pie and Pastry Recipes
- Episodes Associated With This Recipe: 007 Jewish Flavors, The World's Flavors, and 119 All About Baking Science
- Recipe
- Follow The Storied Recipe in Your Favorite Player
Top Tips
A few tips I discovered while making my Tiropita Pies:
- Styling and photographing a few steps along the process did mean that the filo dough dried out a little, which is less than optimal. As it dried, I found it was a little easier to brush the strips horizontally, in short strokes, than vertically. This reduced any tearing in the dough.
- The first time I made this, I used a lot more filling. The cheese oozed out and onto the pan. The second time I made these, I wanted them to be photogenic, so I used less filling. Very few split and spilled, but they weren't as good with the stingy filling portions! I say embrace the mess and fill it with a tablespoon or so. I also sealed the final fold with butter the second time I made these, which helped prevent spilling.
- Dee recommends cooking the pies until they are a very deep golden brown, which took much closer to 30 minutes for me and my oven. I found that when they cooked to this deep color, the layers all the way down to the filling were crispy.
Tiropita Origin
The origins of Tiropita are murky, but one theory is that it might have originated from a Byzantine dish called plakountas tetyromenous and en tyritas plakountas which translates to “cheesy placenta” which was a baked layered cheese dish according to a blog post from Athens Food on Foot. If you didn't already know, the Byzantine Empire, also known as the Eastern Roman Empire, occurred during the late Antiquity and the Middle Ages (476–1400AD). The capital was Constantinople, known as Istanbul today (Wikipedia). Another theory is that it originated from a pan-fried bread that was made by the Turks in Central Asia during their migration to Antolia during the Middle Ages. Yet another theory states that it is a Greek food that was created by poor residents mixing flour, oil, and cheese together to make a pie to feed their families. Whatever the origin, it is beloved enough to have lasted through the ages which allows us to enjoy it today!
source: Athens Food on Foot
Ingredients and Substitutions
This easy recipe is a great make-ahead appetizer for any dinner party. They make neat little phyllo triangles that are stuffed full of tangy feta, smooth cream cheese, salty cottage cheese, and sharp parmesan cheese surrounded by crispy phyllo that your guests will love.
- Cream cheese
- Cottage cheese: Ricotta cheese is one of the best substitutes for cottage cheese but ricotta cheese is slightly less salty but will produce a more creamy ricotta mixture than if you were to use cottage cheese.
- Greek Feta cheese
- Parmesan cheese
- Butter
- Eggs
- Filo (also spelled phyllo dough): If you are brave enough to make your own homemade phyllo dough, here is a recipe you can follow from Kopiaste. It is a lot of work to make your own phyllo dough so I just buy mine.
- Sesame seeds: This is an optional topping to add to your Tiropitas that adds an extra nutty crunch.
Instructions
Following Dee's easy-to-understand authentic recipe yields delicious pastries
- Mix all ingredients in a large bowl until combined.
- Spread a sheet of phyllo dough on a flat surface.
- Use a sharp knife to cut the phyllo into three equal strips.
- Brush each strip with melted butter.
- Place 1 teaspoon of the cheese mixture on the top end of each strip.
- Fold the phyllo over the cheese mixture to form a triangle.
- Place triangles on a baking sheet lined with baking paper.
- Bake at 350°F for 15-30 minutes until golden brown.
Difference Between Puff Pastry and Filo Pastry
Puff Pastry
- It is a laminated dough meaning that it is high in fat and creates buttery layers
- The thickness of a single layer of puff pastry looks like a normal pastry dough
Filo (Phyllo) Pastry
- Low in fat
- Easy to dry out due to the thin phyllo
- A layer of filo dough is so thin it looks like a sheet of tissue paper
- Typically, you place one filo sheet, brush it with butter, place another filo sheet on top of the last sheet, and keep building until you use all of the remaining phyllo sheets
source: Martha Stewart
Variations of Tiropita
There are many variations of this classic Greek cheese pie, though in all of these recipes you will find that the main ingredient in any Greek Tiropita recipe is crumbled feta cheese, which is a blend of sheep and goat cheese and has a distinctively salty taste, you probably know if you've ever had a Greek Salad.
Tiropita With Honey
- Dee's recipe does not include honey, however, this recipe from Provocalate uses phyllo dough, butter, Greek feta cheese, Greek yogurt, and fresh mint!
Tiropita with Graviera cheese
- Graviera cheese is a traditional Greek cheese that has been likened to the Greek version of Swiss Cheese. It is hard and yellow has holes in it and tastes sweet and buttery with notes of nuttiness. This recipe from Food By Maria uses Graviera cheese, but also adds onions and heavy cream to her recipe.
Tiropita with Halloumi
- This traditional Cyprus Tiropita recipe from Not Quite Nigella actually omits the phyllo. Instead, it is a large pie baked in a cake pan. This Tiropita has Halloumi cheese which is a traditional fresh cheese from Cyprus. It is known for having a squeaky texture and being very salty.
Tiropita vs Spanakopita
Greece is known for many things, among them, Greek cuisine is extremely popular. The top two most famous pies, however, are Spanakopita and Tiropita. Both Greek recipes use phyllo pastry dough and feta. The shaping of the pies differs from region to region, so they can be individual portions like Dee's triangles, or a large pie. Here are the differences between the two:
Spanakopita
- Contains both spinach and feta cheese
- Most popular pie
- Made not only as an everyday treat but also during a special occasion to symbolize joy and abundance
Tiropita
- Known best for its creamy cheese mixture (the cheese filling includes many types of cheeses)
source: Cookist
Equipment
Storage
Gonna Want Seconds says for storing Tiropitas, you can:
- Keep them in an airtight container for 3-5 days in the refrigerator
- You should only freeze the Tiropitas prior to baking them, not after baking them
- To freeze them, place the individual triangles on a baking tray and freeze and once frozen transfer them to a freezer bag
- To reheat, bake frozen (don't thaw or bring them to room temperature) at 375°F/190°C for 20-25 minutes or until deep golden brown
More Mediterranean Recipes
More Pie and Pastry Recipes
Episodes Associated With This Recipe: 007 Jewish Flavors, The World's Flavors, and 119 All About Baking Science
Dee has been a true friend to me over the last few years, helping me from the very beginning. Dee Frances's book Baking Science is full of delicious recipes illustrating baking science principles so you can bake with curiosity and confidence. in this accessible, clearly-written book titled Baking Science, Dee acts as a translator from the science world to the baking world. She tells us why it’s even MORE important for home bakers to be scientists than commercial bakers and teaches us how to take the frustration *out* of home baking and replace it with curiosity! I hope you'll listen and enjoy!
Recipe
Tiropitas (Greek Cheese Pies in Filo Pastry)
Ingredients
- 1 pkg Cream Cheese (8 oz)
- 1 pkg Cottage Cheese (16 oz) *See Note 1
- 8 oz Feta Cheese crumbled
- 3 tablespoon Parmesan Cheese feel free to go up to 4tbsp 😉
- 1/2 stick Salted Butter melted
- 2 Eggs
- 1 pkg Fillo/Phyllo Sheets
- 1 stick Melted Butter for brushing
Instructions
Cue Up The Episode!
- Make sure to listen to Dee on The Storied Recipe Podcast, Episode 007: Jewish Flavors, The World’s Flavors, and Episode 119: All About Baking Science while you make her Tiropitas.
Make The Recipe
- Place all the ingredients in a large bowl and mix until combined (using your hands is best)
- Spread the fillo on a flat and clean surface (vertical to you), and using a large sharp knife cut the sheets into three equal stripes.
- Brush each stipe with melted butter and place about 1 teaspoon of the cheese mix on the top end.
- Gently pick up 2 pieces of fillo and fold the fillo on top of the cheese mix to form a triangle from the top down.
- Place the triangle on a baking sheet lined with baking paper.
- Bake at 350°F/176°C for 15-30 minutes until the pies are golden. (See Note 2)
Notes
- (1) You can substitute cottage cheese for ricotta cheese which will give you a creamier texture but it will be less salty.
- (2) You can add sesame seeds on top for an extra crunchy, nutty bite.
- Make sure to listen to Dee on The Storied Recipe Podcast, Episode 007: Jewish Flavors, The World’s Flavors, and Episode 119: All About Baking Science while you make her Tiropitas recipe!
Nutrition
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Hannah Neeper says
I normally wouldn't try something like this because it looks difficult to accomplish but this was easy to follow and turned out great!