Tyropitakia (Greek Cheese Mini-Pastries with Filo)
Why this recipe works
- Crisp layered pastry: Brushing the filo with olive oil helps the sheets separate and bake into a flaky, golden shell.
- Creamy, savoury filling: Feta brings salt and character, while ricotta and egg soften the texture and help the centre set.
- Good for planning ahead: The pastries can be chilled or frozen, then reheated on a tray to restore their crispness.
Get the most out of this recipe
Authenticity notes
- Greek-style sharing pastry: These small cheese pies work naturally as a warm meze-style nibble, a snack, or a savoury pastry served with salad.
- Olive oil or butter: Olive oil gives a savoury, lighter finish, while melted butter is a common richer alternative for filo pastries.
- Folded filo triangles: The triangle fold encloses the filling securely and builds up several crisp layers without needing a separate pastry case.
Ingredient notes
- Check the feta first: Feta varies widely in saltiness, so taste the filling before adding extra salt and adjust gently.
- Crumble before mixing: Breaking up the feta first helps it combine evenly with the ricotta without turning the filling into a paste.
- Choose tender herbs: Fresh dill keeps the filling clean and aromatic; fresh mint is a good alternative if you want a brighter flavour.
Texture tips
- Do not overfill: Use a modest spoonful of filling so the seams stay closed and the filo can crisp properly.
- Bake to a deep golden colour: Pale filo will taste soft and papery; a strong golden colour is the best sign that the pastry is crisp.
- Let the filling settle: A short rest after baking helps the cheese filling firm slightly, making the pastries easier to serve.
Make-ahead tips
- Assemble before baking: Fold the pastries earlier in the day and keep them covered in the fridge until ready to bake.
- Freeze in a single layer: Cool completely, freeze the triangles separately first, then bag them so they do not stick together.
- Reheat on a tray: Warm on a baking tray at 180°C (355°F) until hot and crisp; avoid microwaving if you want the filo to stay flaky.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Line a baking tray and set it aside.
- In a mixing bowl, crumble the feta, then add the ricotta and egg. Finely chop the dill, stir it in, then season with the salt and black pepper.
- Unroll the filo and keep it covered with a clean, slightly damp tea towel while you work. Brush a sheet lightly with olive oil, then place a second sheet on top and brush again.
- Cut the stacked filo into long strips about 6 to 7 cm wide. Place a small spoonful of filling at one end of a strip, then fold into triangles, continuing to fold along the strip to the end.
- Arrange the triangles on the tray and brush the tops with a little more olive oil. Bake for 18 to 22 minutes until deep golden and crisp, rotating the tray halfway through if needed.
- Leave to cool for 5 minutes so the filling sets slightly. Serve warm as a nibble or alongside a salad.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Filo dries quickly, so keep the stack covered with a slightly damp tea towel and work with one or two sheets at a time.
- If your feta is very salty, taste the filling before adding the fine sea salt and adjust as needed.
- Eggs in the filling should be fully cooked; serve these piping hot if offering to anyone who is pregnant, elderly, very young, or immunocompromised.
Substitutions
- Replace fresh dill with fresh mint for a brighter, more aromatic filling.
- Replace ricotta with goat cheese for a tangier, richer centre.
- Replace extra virgin olive oil with melted butter for a more traditional, richer finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat on a baking tray at 180°C (355°F) for 8 to 12 minutes until hot and crisp. Freeze in a single layer, then bag; reheat from frozen at 180°C (355°F) for 15 to 18 minutes.
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Recipe overview
- Servings: 12 pieces
- Yield: filo triangles
- Total time: 55min (30min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Eggs Gluten Milk Wheat
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