Tiropitas, a classic savory Greek pastry made with fillo (phyllo) and filled with cheese and egg, are a party favorite! They can be assembled ahead of time and they freeze beautifully, too!
Tiropitas, Greek cheese-and-egg filled phyllo triangles, are a staple on my family’s holiday table. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining.
When my freezer is stocked with frozen, unbaked tiropitas, I can rest easy knowing any guests will not starve if I’m still wrapping things up in the kitchen. Just pop the frozen triangles into the oven straight from the freezer, and 20 minutes later they’ll be done.
If you phyllo, you will love these spanakopita strudels , and if you love Greek food, you will love this 5-Ingredient Greek Salad Dressing , this olive tapenade , and this tzatziki recipe .
Red eggs for Greek Easter.
How to Make Tiropitas, Step by Step
Gather your ingredients: feta, eggs, cottage cheese.
Combine them in a large bowl.
Butter a sheet of phyllo. Cut it into 2-inch wide strips. Place a teaspoon of the filling at the bottom; then fold into triangles:
Place the assembled tiropitas on a parchement-lined baking sheet. At this point the tiropitas can be frozen (see notes in the recipe box below).
Meanwhile, find someone to help make biscotti , while the tiropitas bake:
And get your bounces in!
Remove the tiropitas from the oven when they are evenly golden.
Description
Notes:
Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp . salt
1/2 lb. fillo dough, thawed, see notes above
1/2 lb. unsalted butter, melted
- Combine cheeses, eggs and salt in a bowl. Stir until blended.
- Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
- Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
- Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
- Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
Notes
How to Freeze Tiropitas
If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 15 to 20 minutes or until golden… this may take longer depending on your oven.
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Oven
Cuisine: Greek
Tiropitas, a classic savory Greek pastry made with fillo (phyllo) and filled with cheese and egg, are a party favorite! They can be assembled ahead of time and they freeze beautifully, too!
Tiropitas, Greek cheese-and-egg filled phyllo triangles, are a staple on my family’s holiday table. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining.
When my freezer is stocked with frozen, unbaked tiropitas, I can rest easy knowing any guests will not starve if I’m still wrapping things up in the kitchen. Just pop the frozen triangles into the oven straight from the freezer, and 20 minutes later they’ll be done.
If you phyllo, you will love these spanakopita strudels , and if you love Greek food, you will love this 5-Ingredient Greek Salad Dressing , this olive tapenade , and this tzatziki recipe .
Red eggs for Greek Easter.
How to Make Tiropitas, Step by Step
Gather your ingredients: feta, eggs, cottage cheese.
Combine them in a large bowl.
Butter a sheet of phyllo. Cut it into 2-inch wide strips. Place a teaspoon of the filling at the bottom; then fold into triangles:
Place the assembled tiropitas on a parchement-lined baking sheet. At this point the tiropitas can be frozen (see notes in the recipe box below).
Meanwhile, find someone to help make biscotti , while the tiropitas bake:
And get your bounces in!
Remove the tiropitas from the oven when they are evenly golden.
Description
Notes:
Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp . salt
1/2 lb. fillo dough, thawed, see notes above
1/2 lb. unsalted butter, melted
- Combine cheeses, eggs and salt in a bowl. Stir until blended.
- Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
- Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
- Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
- Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
Notes
How to Freeze Tiropitas
If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 15 to 20 minutes or until golden… this may take longer depending on your oven.
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Oven
Cuisine: Greek
Description
Notes:
Fillo (or phyllo) comes in all shapes and sizes these days. The variety I can find, Athens brand, weighs 1 pound and contains two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your fillo comes in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After you cut it, gently roll it up and place it in a ziploc bag.
1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp . salt
1/2 lb. fillo dough, thawed, see notes above
1/2 lb. unsalted butter, melted
- Combine cheeses, eggs and salt in a bowl. Stir until blended.
- Set up your station: you need a large cutting board, a teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment paper-lined baking sheet, and the fillo dough. If you haven’t already, unwrap the fillo dough and place it in a ziploc back.
- Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
- Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
- Preheat oven to 350ºF. Bake for 10 to 15 minutes or until golden brown. Let cool briefly before serving.
Notes
How to Freeze Tiropitas
If you’d like to make these ahead, place assembled (unbaked) tiropitas in the freezer. Either freeze the tiropitas in a single layer and then transfer them to a ziploc bag once they are completely frozen, or be sure to place a piece of parchment paper in between each layer of the tiropitas if you freeze them in a storage container. Bake frozen for 15 to 20 minutes or until golden… this may take longer depending on your oven.
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Oven
Cuisine: Greek
Find it online : https://alexandracooks.com/2012/04/06/tiropitas/
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Yesterday morning, a little self-intervention led to a most-delicious discovery.
And right then and there I stopped wasting time and marched straight into the kitchen, making bechamel the order of the hour. And then I preheated the oven to roast some asparagus and spring onions. And then I cut two thick slices of olive bread, grated some Comté cheese and picked a few thyme leaves. And before I knew it, a bubbling, bechamel-and-roasted vegetable-tartine had emerged from my broiler. And in an instant Tartine didn’t feel 2,847 miles away, and Tartine-style croque monsieur at home, such an impossibility.
While I didn’t even miss the meat on my spring vegetable croque monsieur, I suspect that a few slices of ham would bring my favorite breakfast sandwich even closer to home. Just know that if you can make a bechamel, and if you can get your hands on some good bread, some sort of Gruyère-like cheese, and some fresh thyme, you have the foundation for a daydream-worthy croque monsieur.
Of course, the only possible way this sandwich could be made any more delicious is if it were topped with a poached egg. Yum.
Asparagus and spring onions from our Olin-Fox Farms CSA:
Description
Note: I’ve included a recipe below for a bechamel sauce that I really like (it’s from Nancy Silverton’s sandwich book ), but by all means, if you have a go-to bechamel recipe, use it. After the bechamel is made, there really isn’t a need for a recipe here. Just pick your favorite spring vegetables and cook them however you like, or if you have access to some good ham or bacon, go the more traditional route and substitute the vegetables with the meat. If you use a bakery-style loaf of bread and come Gruyère or Comté cheese, you’re good to go.
asparagus and/or spring onions, ends trimmed
olive oil
kosher salt
good bread, cut into thick slices
bechamel sauce (recipe below)
grated gruyère, Comté or Swiss cheese
fresh thyme
- Preheat the oven to 400ºF. Toss the asparagus and spring onions with olive oil and kosher salt on a rimmed baking sheet. Roast the vegetables until tender, about 10 to 15 minutes. Test with a knife for doneness.
- Preheat the broiler. Place the slices of bread on a sheet pan and broil them about a minute on each side. Remove pan from the oven. Spread about a tablespoon of bechamel over each slice of bread. Top with the roasted vegetables. Top with grated cheese to taste.
- Broil until the cheese is bubbling and starting to brown. Sprinkle with the fresh thyme and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Description
Note: This recipe is adapted from Silverton’s recipe for Mornay sauce in her croque monsieur recipe in her Sandwich Book. To make it a Mornay sauce, as far as I can tell, stir in 1/2 cup finely grated Gruyère and 1/4 cup finely grated Parmigiano Reggiano at the very end.
Also Note: This makes enough bechamel for about 30 croque monsieurs. I haven’t tried halving the recipe, but it likely would work just fine. I don’t use bechamel that often, so I’m short on ideas for using up the remaining bechamel. Thoughts? I just plan on eating croque monsieur every day until I’m out of bechamel.
- 2 tablespoons butter
- 1/2 medium white or yellow onion (about 4 tablespoons finely chopped)kosher salt
- 4 black peppercorns, crushed (I didn’t do this)
- 2 tablespoons flour
- 2 cups whole milk
- 1 bayleaf
- In a medium saucepan over medium heat, melt the butter. Add the onion, salt, and cracked peppercorns (if using), and cook about 10 minutes, until the onion is soft but has not begun to color. Remove from the heat and add the flour in two batches, whisking to combine it with the onion and butter. Return the pan to the stove and over low heat, cook a few minutes, until the flour is absorbed, stirring constantly so that it doesn’t brown. Remove from the heat and slowly whisk in the milk. Drop in the bay leaf.
- Return the pan to the stove, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Cook for 20 to 30 minutes, until the taste of raw flour is gone and the mixture is thick, smooth and silky. If it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk.
- Using a fine mesh sieve, strain the sauce. (I didn’t strain the sauce — I don’t mind those onion bits, and the bay leaf was easy enough to pull out. Now, if you did the peppercorn thing, you probably want to strain the sauce.)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
