Greek Cheese Triangle Appetizer (Recipe)
My grandmother passed away last week at the age of 88. She was known for many things, but, perhaps most of all, she was known for her incredible cooking skills. A child of Greek immigrants, my Yiayia was the kind of cook who could turn a simple salad or pasta into a masterpiece.
She was also known for her kind and generous spirit. And, with that in mind, I thought I’d share one of her most beloved recipes, for an out-of-this-world cheese appetizer. Nothing I make tastes as much like my grandmother’s original as these do, and nothing I make is quite as delicious.
Think of tiropitas as spanakopita without the spinach — that is, quite literally, what they are. I looked forward to tiropitas every holiday, and I bet you will, too. And Sunday night dinner, and mid afternoon snack. They require some labor, but they do freeze well and, trust me, they’re 100% worth it.
- 1/2 Pound feta cheese
- 1/2 Pound ricotta cheese
- 3 Eggs
- 1-2 Dashes Worcestershire sauce
- 1/2 Pound butter, melted
- 1 Pound phyllo dough
1. In a large bowl, combine feta and ricotta. Add in one egg at a time and continue to combine. Stir in a dash or two of worcestershire sauce. Cheese mixture should still be slightly lumpy.
2. Using scissors or a sharp knife, cut one sheet of phyllo dough at a time into 2 inch strips. Line up each strip and, using a pastry brush, brush on some melted butter. Put about 1 tablespoon of the cheese mixture on each strip. Fold the corner of the phyllo over the cheese mixture, into the shape of a triangle. Continue folding over, like you would fold a flag, until you’ve reached the end of the strip. Repeat with remaining strips. Don’t worry about them looking a little sloppy — it takes a while to get the hang of folding them, and they’re tasty no matter what!
3. Brush completed triangles with melted butter. Bake at 400 degrees for 15-20 minutes, or until triangles are golden brown.