Crispy phyllo pastries filled with bold, melty Greek cheeses.

If you grew up in a Greek home, you know these.

Golden, flaky phyllo.Hot, stretchy cheese inside.Gone in five minutes.These aren’t the classic feta tiropitakia.These are made with Greek yellow cheeses like kasseri and graviera, which melt beautifully and give a richer, deeper, bakery-style flavor.

They’re faster to make, kid-friendly, freezer-friendly, and honestly more addictive.

Perfect for snacks, parties, lunchboxes, or next to your afternoon coffee. Simple ingredients.

Big flavor. Zero fuss.

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

12 sheets phyllo pastry, thawed

3 cups shredded Greek kasseri cheese

1 cup shredded graviera or kefalotyri

2 tablespoons olive oil or melted butter for brushing

A pinch of black pepper

A spoon of milk for a softer melt

Directions

Preheat the oven to 350°F or 180°C.

Lay one sheet of phyllo on your work surface and lightly brush with olive oil.

Place a second sheet on top.

Cut the layered phyllo into long strips, about 3 inches wide.

Add 1 to 2 tablespoons of the shredded cheese mixture at the bottom of each strip.

Fold the corner over the filling to form a triangle, then keep folding upward, corner over corner, until you reach the end of the strip and create a neat sealed triangle.

Place the triangles on a lined baking tray and lightly brush the tops with olive oil.

Bake for 20 to 25 minutes until golden brown and crispy.

Let them cool slightly, then serve warm while the cheese is still melty.