Golden, Crispy Tyropita Rolls

The Bite-Sized Comfort You Didn’t Know You Needed!

There’s something magical about the smell of warm pastry baking in the oven—especially when it’s wrapped around a creamy, cheesy filling like this.

Today I’m sharing one of my all-time favorite snacks: Tyropita Rolls with Puff Pastry.

These little beauties are crispy on the outside, soft and cheesy on the inside, and honestly, impossible to stop at just one.

Perfect for brunch, school lunch boxes, or a mezze platter with friends.

They’re also a lifesaver when unexpected guests arrive—because who doesn’t keep a sheet of puff pastry in the freezer “just in case”?

A comforting mix of feta, ricotta (or mizithra if you have it), a touch of oregano, and a whisper of pepper.

Simple ingredients, big flavor.

Bake a batch, share them warm, and watch them disappear.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 sheet of puff pastry, thawed

200g feta cheese, crumbled

100g ricotta or mizithra cheese

1 egg (for the filling)

A pinch of pepper

A sprinkle of dried oregano (optional)

1 egg yolk + 1 tbsp milk (for egg wash)

Sesame seeds (optional)

Directions

Preheat the oven to 190°C (375°F) and line a baking tray with parchment paper.

Prepare the filling: In a bowl, mix the crumbled feta, ricotta (or anthotyro), 1 egg, pepper, and oregano until well combined.

Roll out the puff pastry on a lightly floured surface if it’s not already pre-rolled. Cut it into 2 or 3 long strips (depending on the size of your pastry sheet).

Add the filling along one long edge of each strip, leaving a little border. Roll each strip over the filling tightly to form logs.

Seal the edge with a bit of water, and cut into smaller rolls (about 4–5 cm each).

Place the rolls seam-side down on the baking tray.

Brush the tops with egg wash and sprinkle sesame seeds if using.

Bake for about 20–25 minutes or until golden and puffed.

Let them cool slightly and serve warm or at room temperature.