The Perfect Greek Appetizer Cheese Phyllo Pies: Tiropitakia

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: goat cheese

Cottage cheese is lower in fat and calories while maintaining a creamy texture.

ricotta cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt reduces calories while providing a similar creaminess.

In a large bowl, add 1.5 pounds of whole milk ricotta cheese.

Add 1 cup (70g) of shredded parmesan cheese or kefalotyri cheese.

Add 2 eggs to the side of the bowl and whisk them up with a fork.

Add 1 pound of sheep's milk feta cheese to the bowl.

Add 2 to 3 tablespoons of olive oil.

Season with freshly cracked black pepper and 1 teaspoon of dried mint (or substitute with fresh mint or dill).

Mix everything together until combined and set the filling aside.

Prepare smaller baking pans (quarter sheet pans) lined with parchment paper.

Thaw 1 pound of number four phyllo pastry on the counter for a few hours until at room temperature.

Cut the phyllo into three equal portions, each measuring 4 inches.

Unwrap one portion of phyllo at a time to prevent drying out.

Layer two sheets of phyllo together and drizzle melted salted butter between each layer (using 0.5 pounds of butter).

Take a heaping tablespoon of the cheese mixture and place it at the bottom of the phyllo.

Roll the phyllo up into a triangle shape until you run out of filling or phyllo.

Place the triangles on the baking tray and brush them generously with more melted butter.

Bake one tray in the oven at 350°F for 30 to 45 minutes or until golden and crisp.

Wrap the remaining trays in plastic wrap and freeze them for about 10 minutes before wrapping to prevent sticking.

Label the wrapped trays and store them in the freezer for up to 3 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens