If there’s one bite-sized Greek treat that never fails to impress, it’s tyropitakia — little cheese pies wrapped in buttery, flaky phyllo dough.

These golden triangles are crisp on the outside and irresistibly creamy on the inside, making them a favorite at every Greek table, from casual gatherings to festive celebrations.

A Taste of Greece in Every Bite.

Tyropitakia are more than just cheese pies — they’re a symbol of Greek hospitality.

Whether served warm as a mezze, packed for a picnic, or enjoyed as a mid-afternoon snack, their flavor brings back memories of yiayia’s kitchen, laughter around the table, and the simple joy of homemade food.

Made with delicate layers of phyllo and a rich, tangy cheese filling (usually feta and anthotyro), these triangles bake up to golden perfection with just the right crunch.

Makes: About 20–24 pieces

Prep Time: 30 minutes

Bake Time: 20–25 minutes

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

250g feta cheese, crumbled

100g anthotyro or ricotta cheese

1 egg

Pinch of pepper

Optional: pinch of oregano or chopped mint

1 pack phyllo dough (about 450g), thawed if frozen

100g olive oil or butter

A little extra butter/oil for brushing

Directions

Make the Filling:
In a bowl, mix together the crumbled feta, anthotyro (or ricotta), egg, and pepper. Add herbs if using. Set aside.

Prepare the Phyllo:
Lay out one sheet of phyllo on a clean surface. Brush lightly with melted butter or oil. Place another sheet on top and brush again. Cut the stacked sheets into long strips about 6–7 cm wide (like the width of a standard ruler).

Fill and Fold:
Place about 1 tsp of the cheese filling at the bottom of each strip. Fold upwards into a triangle, like folding a flag, encasing the filling as you go. Repeat until all filling is used.

Bake:
Preheat oven to 180°C (350°F). Place the triangles on a baking tray lined with parchment paper. Brush the tops with more butter or oil. Bake for 20–25 minutes, until golden and crisp.

Serve:
Serve warm as an appetizer, snack, or mezze with olives and a glass of wine!

TIPS

• Keep unused phyllo covered with a clean towel while you work — it dries out quickly.
• You can freeze tyropitakia before baking; bake directly from frozen, adding a few extra minutes.