Delicious Feta Cheese Filo Triangles (Tiropitákia)

Every time I make these delicious feta cheese filo triangles (tiropitákia), they bring back memories of my childhood.  Growing up in Greece, they were always part of any mezé spread, taking center stage at family picnics, kids’ parties and school trip excursions.

The most wonderful thing about these classic, simple, bite-size treats is how easy they are to make.  Every region in Greece offers its own subtle variations of the filling, but no matter what, there is nothing complicated about this recipe.

The ingredients you need to make these delicious feta cheese filo triangles

• Feta cheese:  The base for the delicious filling, of course, is feta.  Greek feta is made with sheep’s milk, which gives the filling a wonderful, tangy, sharp flavor.  Do not substitute with Greek-style feta cheese–which is most commonly found at grocery stores outside Greece–as this is mostly made with cow’s milk and is lacking in flavor.
• A second cheese:  In Greece, we add a second cheese to the mixture, to balance the flavors.  Typically, we use creamy anthótiro or myzíthra,  both farmhouse-style fresh cheeses.  They are highly perishable and are hard to find outside Greece.  The closest alternative to these cheeses is a good quality, full-fat ricotta.
• Egg: This is what binds everything together; the fresher the egg the better.
• Olive oil:  Brushing plenty of olive oil on the filo pastry will help the feta cheese filo triangles remain crispy, even when they are not warm. You can also use butter, but they will be best when eaten warm.
• Filo:  My mom and grandmother used to make fresh filo for the tiropitákia, and it was certainly a labor of love; a package of good quality filo pastry is a great alternative.
• Optional add-ons:  In some parts of Greece, they add fresh herbs to the mixture, like fennel fronds, dill or spearmint.

5 facts to know about filo pastry

• Filo (or fillo, or phyllo) is a very thinly-stretched, unleavened dough made with flour, water and salt.
• The word “filo” comes from the Greek word “φύλλο,” which means “leaf” and describes this very thin dough.
• Filo is used to make savory and sweet pastries and can be assembled into a variety of shapes, including strudels, tart shells, pouches, mini cups and triangles.
• The standard size of filo is 14″x18″ but it also comes in smaller sheet sizes. No matter the size, each package of filo weighs 1lb.
• Filo comes in different thicknesses: the thinest filo is #4, the medium-sized filo is #7 and the country-style filo (the thickest option) is #10. The thinner the size of filo, the more sheets in a package.

How to make the Delicious Feta Cheese Filo Triangles 

1. Lay flat two layers of filo and cut into eight strips. Add some feta cheese filling at one end.

2. Start folding each filo strip into a triangle to enclose the filling.

3.  Line a baking pan with parchment paper and arrange the triangles on top.

4.  Brush some olive oil on top and bake until golden brown.

How to Make ahead 

These delicious feta cheese filo triangles are the ideal make-ahead party appetizer, so perfect to have on hand for entertaining: once you assemble them, arrange the triangles in a single layer on a tray that is lined with parchment paper and place in the freezer. When they are completely frozen, transfer to a freezer bag and return to the freezer.  When you need them, bake them (without defrosting), until golden brown.

How to serve the tiropitakia

A pile of freshly-baked, still-warm tiropitákia is a wonderful treat on its own, at any time.  Here, I am pairing them with a classic whipped feta spread that compliments these delicious feta cheese filo triangles so well.  Make sure to make lots of this spread, as it also doubles as a delicious condiment, served alongside grilled chicken, kebabs and roasted vegetables.

In my family, we enjoy these delicious appetizers next to a Greek salad, or as an accompaniment to a hearty soup in the winter.  No matter how or with what I serve them, they always disappear quickly and each time I have to remind myself to make more next time!

I hope you give this recipe a try–I know you are going to absolutely love these easy feta cheese filo triangles!

☙ The recipe for the tiropitàkia (save or print) ❧

5.0 from 4 reviews

Feta Cheese Filo Triangles (tiropitakia)

 

Save Print

Prep time

35 mins

Cook time

25 mins

Total time

1 hour

 

A delicious Greek appetizer that you can assemble ahead of time, perfect for easy entertaining!

Author: Marilena Leavitt

Recipe type: Appetizer

Cuisine: Greek

Serves: 24

Ingredients

• ½ lb. Greek feta cheese, crumbled
• ½ lb. ricotta cheese (full fat) or Greek anthotiro (if you can find it)
• 1 lrg. egg, beaten
• ¼-½ tsp. sea salt
• ¼ tsp. freshly ground pepper
• --- pinch of nutmeg
• ½ lb. filo dough (I used Fillo Factory), thawed
• ½ cup extra virgin olive oil, for brushing on the filo (or more if needed)

Instructions

1. Preheat oven to 350˚ F. Line two baking sheets with parchment paper and set aside. Remove the package of filo from the refrigerator.
2. Combine cheeses, egg, salt and pepper in a bowl. Stir until blended and set aside.
3. Set up your station: you will need a large cutting board, a spoon, a pastry brush and the filo dough. Unwrap the filo dough and cover it well with plastic wrap and a kitchen towel while you work.
4. Lay one sheet of filo horizontally oriented in front of you on your cutting board. Brush it with olive oil. Place a second sheet of filo on top of the first and brush it with some more olive oil. Run a knife down the filo dough every two inches and cut into eight even strips.
5. Place one spoonful of the cheese mixture at the end of each strip. Lift one corner and fold it over to enclose the filling and make a triangle. Continue folding from side to side till you get to the end of the strip. Brush it with some olive to seal the end. Place on prepared pan, seem-side down. Brush the tops of the triangles with olive oil to keep them moist. Repeat process until you have used up all the filling.
6. Bake for 20-25 minutes or until golden brown. Let cool briefly before serving.

Notes

1. If you have any leftover filo, roll it up again, cover it with plastic wrap and return it to its box. Refrigerate for another use.
2. For this recipe, you can also use #4 filo pastry, which is a thinner filo. I used the slightly thicker filo, #7, because that is what I had in my freezer.
3. Storing and freezing: if you would like to make these ahead, place the assembled and unbaked tiropitákia in the freezer, in a single layer. Once frozen, transfer them to a zip-top bag and store until ready to bake. Bake from frozen for a little longer than the standard baking time, or until golden.

3.5.3240

☙ The recipe for the Feta Cheese Spread (save or print) ❧

5.0 from 4 reviews

Whipped Feta Cheese Spread

 

Save Print

Prep time

5 mins

Total time

5 mins

 

A traditional Greek spread that makes a delicious condiment as well!

Author: Marilena Leavitt

Recipe type: Appetizer

Cuisine: Greek

Serves: 1 cup

Ingredients

• 8 oz. Greek Feta cheese, crumbled
• ¼ cup plain Greek yogurt
• 1 TBSP. cider (or red wine) vinegar
• ½ tsp. sea salt
• ¼ tsp. freshly ground pepper
• 3-4 TBSP. extra virgin olive oil

Instructions

1. In a small food processor, place the feta, Greek yogurt, cider vinegar, salt and pepper and process until fairly smooth.
2. Slowly stream in the extra virgin olive oil, while continuing to pulse (you may need more or less, depending on your desired consistency). Taste and adjust the seasoning.
3. Refrigerate for at least an hour. Bring to room temperature, stir again and serve as a spread for toasted pita wedges, on crostini or with crudités.

3.5.3240

I love the quality of the Fillo Factory filo and I always make sure to stash a couple of boxes in the freezer!

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