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.

Ingredients:

  • 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

Instructions:
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.

More Recipes:
Lemony Steamed Spinach (Recipe)
15 Ways to Use Artichokes

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93 comments

Paul Girardin
Paul Girardin2 years ago

Thanks for sharing it with us!

El J.
Eliza J.2 years ago

The Greek equivalent to ricotta is 'anthotiro'. This is often added to tiropitas, as is gruyere (or graviera). The combination of spinach and cheese is 'spanakotiropita'. A nice touch at the end is to brush the pastry with a beaten egg and sprinkle with sesame seeds. Alternatively, if one can't be bothered with all the folding, and it is work, is to spread each whole phylo on a baking sheet with a brushed coating per sheet of butter (olive oil works too though makes it all a bit greasier and not so crisp) about five layers then the cheese mixture, then another five layers of pastry. Bake and then cut into squares. Just as delicious. Also, if freezing, freeze before baking,ie, the raw pastry with cheese and then bake when ready to use (after thawing of course).
Zito yiayiathes! Long live grandmothers (and their legacy)!

Patrycja R.

I'll try this... maybe we'll try to make it together with friends? It will be a great fun!

Tim C.
Tim C.2 years ago

ty

Tim C.
Tim C.2 years ago

ty

Duane B.
.2 years ago

Thank you for sharing.

Amandine S.
Past Member 2 years ago

It looks tasty, thanks for sharing ! :)

Connie O.
Connie O.2 years ago

sounds good!

Darren Woolsey
Darren Woolsey2 years ago

I love cheese, so will have to give this a go!

Jane R.
Jane R.2 years ago

I will definitely try these. They sound delicious!