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Greek thyropita. Greek Savory Cheese Pastries

Greek thyropita. Greek Savory Cheese Pastries

people icon For 10 euro icon € 0.5 /pers. calories icon 280 kcal/100g


  • 150g. feta cheese
  • 50g. ricotta cheese
  • 1 egg M
  • 1 package of filo dough
  • Sesame seeds
  • Freshly ground black pepper (to taste)
  • 50g. of butter

Tiropita or tyropita (in Greek τυρóπιτα ) is a typical savory pastry of Greek cuisine made with layers of filo dough and filled with a mixture of cheese and egg. It can be made individually (which we explain below) or in a large dish and then cut into portions. We prefer the first because it allows us to eat it with our fingers, something we love.

Throughout Greece, Tiropita is consumed as an appetizer or breakfast and is tremendously popular, as is Moussaka , or Youvarlakia . It is not surprising, since the crunch of the filo dough with the touch of butter and the feta cheese filling is irresistible.

There are some well-known variations, such as spanakopita , which has spinach in the filling, or bougatsa , which is sweet and filled with pastry cream . Can you imagine them?

It is a very simple recipe to prepare, the only possible complication is wrapping the filling in the filo dough and giving it a triangular shape. Don’t let yourself be defeated by it, the first one may not turn out perfect, but you will quickly get the hang of it.

If you have time, we recommend making extra and freezing. So, when you feel like tirapita, all you have to do is take it out of the freezer and bake. They are perfect for snacking at aperitif time or for dinner accompanied by a good salad or a delicious sauce like Tzatziki . Although, honestly, they are good to eat at any time. They come in like pipes.

Preparation of the Greek Tiropita filling

  1. We begin by preparing the filling and, to do this, we drain the feta cheese well and crumble it with our hands or with the help of a fork. We add the ricotta cheese, a pinch of ground black pepper and the egg. We stir well until we obtain a homogeneous mass.
  2. To assemble the tirapitas you have to work quickly and we cannot miss anything. Especially because, if the filo dough dries out (something that happens quickly), it breaks and the tirapitas, although good, look ugly.
  3. We prepare the table with everything you need: a wooden board, filo dough covered with a slightly damp cloth, a sharp knife or a pizza cutter, melted butter, a brush, a baking tray covered with parchment paper or a mat. silicone and another damp cloth to cover the tray.
  4. We unfold a sheet of filo dough on the wooden board and cut it, lengthwise, into three or four strips of the same width (about 10 cm). We leave one of them outside and keep the other three under the damp cloth so that it does not dry out.
  5. We can cut a stack of sheets at a time, as you see in the step by step, and work faster. Of course, we always store the dough that we are not using under the damp cloth.

Shape, fill and bake. Final presentation of the shots

  1. We brush the strip of filo dough with melted butter and place a little of the cheese filling on the lower end, the one closest to us. We fold the dough around the filling diagonally, so that the corner reaches the opposite end.
  2. Then we fold the tirapita upwards, following the edge. We repeat the fold diagonally and straight until we reach the end. If there is any dough left over, put it inside or simply fold it over the outside.
  3. Don’t be scared by the explanations, in the step by step you can see how to form the tirapitas and how to fold the dough so that they end up with this triangular shape. Too easy. We repeat the operation with the remaining strips until the filling runs out.
  4. As we form the tirapitas, we place them on the baking tray and cover them with the damp cloth. When they are all ready, brush each one with melted butter and sprinkle with sesame seeds.
  5. We place the tray in the oven, preheated to 190° C, with heat up and down, for approximately 15 minutes or until golden and crispy. Remove from the oven, plate and serve immediately.

I encourage you to try making this recipe. You can see all the step-by-step photos of this Greek Tiropita recipe  in this album. Don’t miss any details so that they turn out perfect.

Tips and recommendations for a delicious Greek Tiropita

  • With these quantities we have obtained 19 tirapitas, but they will be more or less depending on the size in which you make them.
  • The difference between an amazing tirapita and a mediocre one lies mainly in the quality of the cheese, so buy the highest quality feta cheese possible. In this case, you can do without the ricotta cheese and use only feta in the filling.
  • The filling can be enriched with walnut pieces, pine nuts, lemon zest, etc.
  • You must be careful when folding the tips and avoid putting pressure, especially on the empty corners. They are very fragile and can break. Don’t overstuff them, it’s better for them to be loose.
  • If folding the tirapitas is impossible for you, you can make this recipe by spreading four or five hours of filo dough (spread with butter) in an oven-safe mold, cover with the filling and place another four or five layers of dough on top. Then you just have to bake and that’s it. If the butter hardens while assembling the tirapitas, try placing it in a bowl of hot water, or giving it a touch of heat in the microwave to melt it again.

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