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Golden Greek Tiropetes – Crispy Cheese Triangles
Greek

Golden Greek Tiropetes - Crispy Cheese Triangles

Flaky phyllo pastry triangles filled with creamy feta and Monterey Jack cheese mixture, perfect for parties and gatherings.
Greek

Golden Greek Tiropetes - Crispy Cheese Triangles

Flaky phyllo pastry triangles filled with creamy feta and Monterey Jack cheese mixture, perfect for parties and gatherings.

1 hr

Prep Time

15 mins

Cook Time

Medium

Level

Serves 100

Servings

1 hr

Prep Time

15 mins

Cook Time

Medium

Level

Serves 100

Servings

These irresistible Greek cheese pastries are the crown jewel of Mediterranean appetizers. Each golden triangle wraps a rich, creamy filling of feta and Monterey Jack cheeses in layers of buttery phyllo dough. Whether you’re hosting a dinner party or bringing a dish to share, these tiropetes disappear faster than you can say ‘opa!’ The best part? You can make them ahead and freeze for whenever entertaining calls.

Ingredients

  • butter, melted
    ¼
    cup
  • all-purpose flour
    3
    tablespoons
  • hot milk
    2
    cups
  • salt and white pepper
    to taste
  • frozen phyllo dough, thawed
    1
    (16 ounce) package
  • feta cheese, crumbled
    1
    pound
  • egg yolks
    3
  • shredded Monterey Jack cheese
    1
    cup
  • butter, melted and divided
    1
    cup
  • chopped Italian flat leaf parsley
    2
    tablespoons

Tips

  1. Add chopped spinach to the filling for spanakotiropites (spinach and cheese triangles).

  2. Substitute ricotta cheese for half the feta for a milder flavor.

  3. Add fresh dill instead of parsley for a different herb profile.

  4. Make mini versions using 2-inch wide phyllo strips for bite-sized appetizers.

Storage

Store baked tiropetes in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. Unbaked triangles can be frozen for up to 3 months - bake directly from frozen, adding 5 extra minutes to the cooking time.

Steps:

Make the cheese sauce
Melt the ¼ cup butter in a saucepan over medium heat. Whisk in the flour until smooth and cook for 1 minute. Gradually stir in the hot milk, whisking constantly to prevent lumps. Cook, stirring continuously, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, then remove from heat and let cool completely.
Prepare the filling
Once the sauce has cooled, stir in the crumbled feta cheese, egg yolks, Monterey Jack cheese, 3 tablespoons of the melted butter, and chopped parsley. Mix until well combined and set aside.
Prep the phyllo
Preheat your oven to 375°F (190°C). Using a sharp knife, cut the phyllo sheets into strips about 3 inches wide. Work with one stack at a time, keeping the remaining phyllo covered with a damp towel to prevent drying.
Shape the triangles
Take one phyllo strip and brush with melted butter. Place about 1 teaspoon of the cheese mixture at one end of the strip. Fold one corner over the filling to create a triangle, then continue folding in a triangle pattern until you reach the end of the strip. Place on a baking sheet and repeat with remaining strips.
Bake to golden perfection
Bake for 15-20 minutes until the tiropetes are golden brown and crispy. Serve warm for the best flavor and texture.

Nutritions

  • Calories

    55 kcal

    Energy

    230 kJ

    Protein

    2 g

    Fat

    4 g

    Carbohydrates

    3 g

    Fiber

    0.2 g

    Sugars

    1 g

    Salt

    0.3 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add chopped spinach to the filling for spanakotiropites (spinach and cheese triangles).

  2. Substitute ricotta cheese for half the feta for a milder flavor.

  3. Add fresh dill instead of parsley for a different herb profile.

  4. Make mini versions using 2-inch wide phyllo strips for bite-sized appetizers.

FAQ

Yes! You can assemble the triangles and freeze them unbaked for up to 3 months. Bake directly from frozen, adding 5 extra minutes to the cooking time.
Phyllo dough dries out quickly when exposed to air. Always keep unused sheets covered with a damp towel while working.
Absolutely! Try ricotta, goat cheese, or even cream cheese mixed with feta for different flavor profiles.
Tiropetes are ready when they’re golden brown and crispy to the touch, usually 15-20 minutes at 375°F.