🍢 SNACK
Tiropitakia (Greek Feta Cheese Phyllo Triangles)
Crisp little phyllo triangles folded around a filling of crumbled feta, egg and fresh mint, baked golden, the bite-sized form of the cheese pie Greeks eat on the go.
Greek · medium · serves 8
prep 45 min · cook 25 min
~540 cal · 19g protein · 30g carbs · 38g fat · 1g fiber · 1g sugars · 14g sat fat (estimated, per serving)
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Tiropita, cheese pie, is one of the everyday snacks of Greece. Bakeries sell it from early morning, either cut from a large tray or as individual pastries, and people eat it on the way to work or school, as breakfast or a snack between meals. Tiropitakia, "little cheese pies", are the small triangular version, made at home by the trayful for parties, name days and guests, and served as meze.
They are made from sheets of phyllo cut into strips, brushed with olive oil or melted butter and folded over a spoonful of filling like a flag until they form neat triangles. The filling is built on crumbled feta bound with egg; some cooks mix in ricotta, a hard yellow cheese or a little yogurt, and many add fresh mint or dill.
The idea is old. Scholars trace cheese pies back through Byzantine cooking to the plakous, the layered cheese and honey cake of ancient Greece. Tiropitakia also freeze well raw and can be baked straight from the freezer.
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Make it yours
✓ Naturally vegetarian and nut- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 8
- 400 g feta cheese, crumbled
- 2 eggs, beaten
- 2 tbsp fresh mint or dill, finely chopped
- to taste black pepper
- 450 g phyllo pastry, thawed
- 150 ml extra virgin olive oil, for brushing
Instructions
- 1Heat the oven to 180°C and line two baking trays with baking paper.
- 2Mash the feta with a fork, then mix in the eggs, the mint and plenty of black pepper. No salt is needed; feta is salty.
- 3Unroll the phyllo and cut the stack lengthways into strips about 7 cm wide. Keep them covered with a damp tea towel so they do not dry out.
- 4Take one strip, brush it with oil, fold it in half lengthways and brush again. Put a heaped teaspoon of filling near the bottom end, fold one corner over it to make a triangle, then keep folding the triangle up the strip like a flag. Brush the finished triangle with oil and set it on a tray. Repeat with the rest.✎ Chef’s noteWork quickly and keep the stack covered; dry phyllo cracks as you fold it.
- 5Bake for 20 to 25 minutes, until puffed and deep golden.
- 6Cool for a few minutes before eating; the filling is very hot. Serve warm or at room temperature.
Greek home baking.
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🌏 While it simmers, know your destination
📍
Attica (Athens). The taverna table is organised by sharing rather than by courses. Small plates arrive as they are ready, bread and oil stay put throughout, and the meal stretches because nobody gets an individual portion of anything. Horta, wild greens boiled and dressed with oil and lemon, turns up beside almost everything.
🗺️
Greece. Two things worth keeping straight. Moussaka's bechamel top is not classical at all but an addition by the chef Nikolaos Tselementes in the 1920s, and the word itself is Arabic. Feta holds an EU protected designation of origin restricted to particular Greek regions and must be at least seventy per cent sheep's milk, so the name is a legal category, not a style.
🌍
Europe. European cooking is built on the land and the seasons, wheat, butter, and cured pork in the north; olive oil, tomatoes, and seafood around the Mediterranean; preserved vegetables and hearty stews through long winters. Centuries of peasant tradition, guild craft, and royal courts refined techniques from French mother sauces to Italian fresh pasta and Central European baking. Regional identity runs remarkably deep, with a single dish often changing from one valley to the next.
The story behind this dish is up top, worth a read while the pot works.
More from Greece
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MoussakaLayers of eggplant and cinnamon-scented lamb under a deep duvet of béchamel, baked bronze.
SpanakopitaSpinach, herbs, and feta folded into shatteringly crisp phyllo, northern Greece’s classic greens pie.
Browse all Greece recipes →
Good to know
You’ll need: Oven.
Storing it: Store in an airtight container. Most keep 2 to 3 days at room temperature, and longer refrigerated.
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Frequently asked questions
What is Tiropitakia (Greek Feta Cheese Phyllo Triangles)?
Crisp little phyllo triangles folded around a filling of crumbled feta, egg and fresh mint, baked golden, the bite-sized form of the cheese pie Greeks eat on the go.
Where does Tiropitakia (Greek Feta Cheese Phyllo Triangles) come from?
Tiropitakia (Greek Feta Cheese Phyllo Triangles) is a Greek dish from Attica (Athens), Greece.
Can Tiropitakia (Greek Feta Cheese Phyllo Triangles) be made vegan, gluten-free, or dairy-free?
This Tiropitakia (Greek Feta Cheese Phyllo Triangles) recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions. Treat the substitutions as a starting guide rather than a guarantee, and see the allergen note below.
Is Tiropitakia (Greek Feta Cheese Phyllo Triangles) safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we still count coconut as a tree nut to be cautious, although the FDA stopped listing it as one in 2025), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Tiropitakia (Greek Feta Cheese Phyllo Triangles) take to make?
About 70 minutes total (45 minutes prep, 25 minutes cooking), serving 8.
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