20 Delicious Tiropita Recipes Easy to Make

Craving something cheesy, flaky, and utterly delicious? You’re in luck! Our roundup of 20 Delicious Tiropita Recipes Easy to Make is here to transform your kitchen into a Greek taverna. Whether you’re after a quick dinner solution, a cozy comfort food fix, or a crowd-pleasing appetizer, these tiropita variations promise to delight. Dive in and discover your next favorite recipe!

Classic Greek Tiropita with Feta and Phyllo

There’s nothing quite like the crispy, cheesy layers of Classic Greek Tiropita to bring a taste of the Mediterranean to your table. This feta-filled phyllo pastry is a crowd-pleaser that’s surprisingly simple to make at home.

Ingredients

• 1/2 lb feta cheese, crumbled
• 1/4 cup ricotta cheese
• 1 large egg, lightly beaten
• 1 tbsp fresh dill, chopped
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, melted
• 10 sheets phyllo dough, thawed

Instructions

1. Preheat your oven to 350°F and lightly grease a baking sheet.
2. In a medium bowl, mix together the feta cheese, ricotta cheese, egg, dill, and black pepper until well combined.
3. Place one sheet of phyllo dough on a clean surface and brush lightly with melted butter. Layer another sheet on top and brush with butter. Repeat with a third sheet.
4. Cut the layered phyllo into 3-inch wide strips. Spoon a tablespoon of the cheese mixture onto the end of each strip.
5. Fold the phyllo over the filling in a triangle shape, continuing to fold until the end of the strip. Brush the top with butter and place on the baking sheet. Repeat with remaining phyllo and filling.
6. Bake for 20-25 minutes, or until the tiropita are golden and crispy.

The magic of tiropita lies in its layers—each bite offers a perfect crunch followed by the creamy, tangy filling. It’s a delightful contrast that’s sure to impress.

Tip: Keep unused phyllo dough covered with a damp towel to prevent it from drying out while you work.

Spinach and Feta Tiropita Rolls

These Spinach and Feta Tiropita Rolls are a delightful twist on the classic Greek pastry, perfect for impressing guests or treating yourself to a savory snack.

Ingredients

• 1 package (16 oz) frozen phyllo dough, thawed
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 10 oz fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a skillet over medium heat, warm 2 tbsp olive oil. Add the onion and cook until soft, about 5 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix the spinach mixture, feta, egg, salt, and pepper until well combined.
4. Unroll the phyllo dough and cover with a damp towel to prevent drying. Take one sheet, brush lightly with olive oil, and place another sheet on top. Repeat to create a stack of 3 sheets.
5. Cut the stack into 3-inch wide strips. Place a tablespoon of the spinach mixture at the end of each strip and fold diagonally to form a triangle. Continue folding until the end of the strip.
6. Place the rolls on the prepared baking sheet, brush the tops with olive oil, and bake for 20-25 minutes until golden and crisp.

The flaky layers of phyllo paired with the creamy feta and earthy spinach create a bite that’s irresistibly crunchy and tender all at once.

Tip: Keep unused phyllo dough covered with a damp towel to prevent it from drying out while you work.

Mini Tiropita Bites for Appetizers

These Mini Tiropita Bites are the perfect savory appetizer to wow your guests with minimal effort, combining flaky phyllo dough with a creamy, cheesy filling.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 large egg
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a mini muffin tin.
2. In a medium bowl, mix together the feta cheese, ricotta cheese, egg, dill, and black pepper until well combined.
3. Unroll the phyllo dough and cut it into 2-inch squares. Keep the squares covered with a damp towel to prevent drying.
4. Layer 3 phyllo squares into each muffin cup, brushing each layer with melted butter.
5. Spoon a heaping teaspoon of the cheese mixture into each phyllo cup.
6. Bake for 15-20 minutes, or until the edges are golden brown and the filling is set.

The contrast between the crispy phyllo and the creamy, tangy cheese filling makes these bites irresistibly good. They’re a surefire way to start any gathering on a high note.

Tip: For an extra golden finish, brush the tops with a little more melted butter halfway through baking.

Tiropita with Kasseri Cheese and Mint

Tiropita with Kasseri Cheese and Mint is a delightful twist on the classic Greek cheese pie, offering a refreshing minty note that perfectly complements the rich, tangy Kasseri.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 2 cups Kasseri cheese, grated
• 1 large egg, lightly beaten
• 1/4 cup fresh mint, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, mix together the Kasseri cheese, egg, mint, salt, and black pepper until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying. Working quickly, place one sheet of phyllo in the prepared dish, brush lightly with melted butter, and repeat with 5 more sheets.
4. Spread the cheese mixture evenly over the phyllo layers. Top with another 6 sheets of phyllo, brushing each with butter.
5. Using a sharp knife, cut the tiropita into squares or triangles before baking.
6. Bake for 25-30 minutes, or until the top is golden and crispy.

The mint adds a surprising freshness to the tiropita, making it a standout dish that’s as perfect for brunch as it is for a snack.

Tip: For an extra crispy top, brush the final phyllo layer with a bit more butter before baking.

Vegan Tiropita with Tofu and Herbs

Who says you need dairy to enjoy the flaky, savory goodness of tiropita? This vegan version swaps in tofu and a mix of fresh herbs for a delightful twist on the classic.

Ingredients

• 1 package (14 oz) extra-firm tofu, drained and crumbled
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 package (16 oz) phyllo dough, thawed
• 1/4 cup melted vegan butter

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a skillet over medium heat, warm 1/4 cup olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the crumbled tofu, parsley, dill, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes, then remove from heat.
4. Lay out one sheet of phyllo dough, brush lightly with melted vegan butter, and place another sheet on top. Repeat until you have 4 layers.
5. Cut the layered phyllo into strips, spoon some tofu mixture onto each, and fold into triangles.
6. Place the triangles on the baking sheet, brush the tops with more vegan butter, and bake for 20-25 minutes until golden and crisp.

The combination of flaky phyllo and herby tofu filling makes these tiropita irresistible, with a texture that’s perfectly crisp outside and tender inside.

Tip: Keep unused phyllo dough covered with a damp towel to prevent it from drying out while you work.

Tiropita Strudel with Honey Drizzle

Imagine pulling apart layers of flaky strudel to reveal a creamy, cheesy filling, all finished with a sweet honey drizzle—this Tiropita Strudel is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 large egg
• 1/4 cup unsalted butter, melted
• 2 tbsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix together ricotta cheese, feta cheese, egg, salt, and pepper until well combined.
3. Lay out one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and layer another sheet on top. Repeat until you have 4 layers.
4. Spread the cheese mixture evenly over the phyllo, leaving a 1-inch border. Carefully roll the phyllo into a log, tucking in the ends as you go.
5. Place the strudel seam-side down on the prepared baking sheet, brush the top with more melted butter, and bake for 25-30 minutes until golden and crisp.
6. Let the strudel cool for 5 minutes, then drizzle with honey before serving.

The contrast between the crispy phyllo and the soft, tangy cheese filling, topped with a touch of honey, makes this strudel a memorable treat for any gathering.

Tip: Keep unused phyllo dough covered with a damp towel to prevent it from drying out while you work.

Gluten-Free Tiropita with Almond Flour

Who says you can’t enjoy the flaky, cheesy goodness of tiropita on a gluten-free diet? This almond flour version is a game-changer, offering all the traditional flavors without the gluten.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 cup cold butter, cubed
• 1 large egg
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 egg yolk, for brushing

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 2 cups almond flour, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs.
3. Stir in 1 large egg until a dough forms. Press the dough into a ball and roll out between two sheets of parchment paper to 1/8-inch thickness.
4. Cut the dough into squares. In a separate bowl, mix 1 cup ricotta cheese and 1/2 cup feta cheese. Place a spoonful of the cheese mixture in the center of each square.
5. Fold the dough over the filling to form triangles, pressing the edges to seal. Brush the tops with 1 egg yolk.
6. Bake for 20-25 minutes until golden and crisp. Let cool slightly before serving.

The almond flour gives these tiropita a nutty depth that pairs beautifully with the creamy, tangy cheese filling—proof that gluten-free doesn’t mean flavor-free.

Tip: For extra flakiness, chill the dough for 30 minutes before rolling and cutting.

Tiropita Puffs with Cream Cheese

These Tiropita Puffs with Cream Cheese are a delightful twist on the classic Greek pastry, offering a creamy, tangy filling wrapped in crispy, golden layers. Perfect for brunch or as a savory snack, they’re sure to impress with minimal effort.

Ingredients

• 1 package (16 oz) frozen puff pastry, thawed
• 8 oz cream cheese, softened
• 1 cup feta cheese, crumbled
• 1 large egg
• 1 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1 egg yolk, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the softened cream cheese, crumbled feta cheese, whole egg, chopped dill, and garlic powder until smooth.
3. Roll out the thawed puff pastry on a lightly floured surface and cut into 12 equal squares.
4. Place a tablespoon of the cream cheese mixture in the center of each square. Fold the corners to the center, pinching the edges to seal.
5. Transfer the puffs to the prepared baking sheet, brush the tops with the beaten egg yolk, and bake for 20-25 minutes until puffed and golden brown.

The magic of these puffs lies in their contrast of textures—crispy on the outside, with a melt-in-your-mouth creamy center. They’re a bite-sized proof that simple ingredients can create something extraordinary.

Tip: For an extra flavor boost, sprinkle a little extra feta on top before baking.

Spicy Tiropita with Chili Flakes

Spice up your appetizer game with these flaky, cheesy Spicy Tiropita bites, kicked up with a hint of chili flakes for that perfect warm buzz.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1 tbsp olive oil
• 1 tsp chili flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix together feta cheese, ricotta cheese, egg, olive oil, chili flakes, salt, and black pepper until well combined.
3. Unroll the phyllo dough and cut into 3-inch wide strips. Keep covered with a damp towel to prevent drying.
4. Place a small spoonful of the cheese mixture at the end of a phyllo strip. Fold the corner over the filling to form a triangle, then continue folding in a triangle shape until the end of the strip.
5. Brush the tiropita with melted butter and place on the prepared baking sheet. Repeat with remaining strips and filling.
6. Bake for 20-25 minutes, or until golden and crispy. Let cool slightly before serving.

The magic of these tiropita lies in the contrast between the creamy, spicy filling and the crisp, buttery layers of phyllo—a textural dream that’s impossible to resist.

Tip: For an extra kick, sprinkle a few more chili flakes on top before baking.

Tiropita with Leeks and Gruyere

Tiropita with Leeks and Gruyere is a delightful twist on the classic Greek cheese pie, offering a savory blend of flavors that’s perfect for brunch or as a cozy appetizer.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 4 tbsp unsalted butter, melted
• 2 cups leeks, thinly sliced (white and light green parts only)
• 1 1/2 cups Gruyere cheese, grated
• 1 cup ricotta cheese
• 2 large eggs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a skillet over medium heat, sauté the leeks until soft, about 5 minutes. Let cool slightly.
3. In a bowl, mix the Gruyere, ricotta, eggs, salt, pepper, and nutmeg. Stir in the leeks until well combined.
4. Layer half of the phyllo sheets in the prepared dish, brushing each with melted butter. Spread the cheese mixture evenly over the phyllo.
5. Top with the remaining phyllo sheets, brushing each with butter. Tuck in any overhanging edges.
6. Bake for 35-40 minutes, until the top is golden and crisp. Let cool for 10 minutes before slicing.

The nutmeg and Gruyere create a rich, aromatic filling that’s beautifully offset by the crisp, buttery layers of phyllo.

Tip: For extra crispiness, brush the top layer of phyllo with a little extra butter before baking.

Sweet Tiropita with Vanilla and Cinnamon

Imagine biting into a warm, flaky tiropita where the sweetness of vanilla and the warmth of cinnamon dance together in perfect harmony. This Sweet Tiropita recipe is a delightful twist on the classic Greek pastry, perfect for those who love a sweet start to their day or a comforting dessert.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, melted
• 1 large egg, beaten

Instructions

1. Preheat your oven to 350°F and lightly grease a baking sheet.
2. In a bowl, mix together ricotta cheese, feta cheese, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 tsp ground cinnamon until well combined.
3. Lay out one sheet of phyllo dough and brush lightly with melted butter. Place another sheet on top and repeat the process until you have 4 layers.
4. Cut the layered phyllo dough into 3-inch strips. Place a teaspoon of the cheese mixture at the end of each strip, then fold into triangles.
5. Place the triangles on the prepared baking sheet, brush the tops with the beaten egg, and bake for 20-25 minutes until golden and crispy.

The magic of this Sweet Tiropita lies in the contrast between the crispy, buttery layers of phyllo and the creamy, sweet filling—each bite is a little piece of heaven.

Tip: For an extra touch of sweetness, drizzle the baked tiropita with a little honey before serving.

Tiropita Pie with Mixed Greens

Imagine pulling a golden, flaky Tiropita Pie out of the oven, its cheesy filling perfectly complemented by a side of vibrant mixed greens. This dish is a delightful twist on the classic, offering a comforting yet fresh experience.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 2 cups ricotta cheese
• 1 cup feta cheese, crumbled
• 2 large eggs
• 1/4 cup fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Brush a 9-inch pie dish with some of the melted butter.
2. In a bowl, mix ricotta cheese, feta cheese, eggs, dill, 1/2 tsp salt, and pepper until well combined.
3. Layer half of the phyllo sheets in the pie dish, brushing each with melted butter. Spread the cheese mixture over the phyllo. Top with remaining phyllo sheets, brushing each with butter.
4. Bake for 35-40 minutes until the top is golden and crisp. Let it cool for 10 minutes.
5. Meanwhile, toss mixed greens with olive oil, lemon juice, and 1/4 tsp salt. Serve the pie warm with the greens on the side.

The contrast between the creamy, savory pie and the tangy greens makes every bite a delightful balance of flavors and textures.

Tip: For an extra crispy top, lightly score the top layers of phyllo before baking.

Tiropita Triangles with Sesame Seeds

These Tiropita Triangles with Sesame Seeds are a delightful twist on the classic Greek cheese pie, offering a crispy, golden exterior with a gooey, savory filling that’s impossible to resist.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 large egg
• 1 tbsp sesame seeds
• 1/4 cup unsalted butter, melted
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together 1 cup feta cheese, 1 cup ricotta cheese, 1 large egg, and 1/4 tsp black pepper until well combined.
3. Unroll the phyllo dough and cut it into strips about 3 inches wide. Cover with a damp towel to prevent drying.
4. Place a small spoonful of the cheese mixture at the end of a phyllo strip. Fold the corner over the filling to form a triangle, then continue folding in a triangle pattern until the end of the strip.
5. Brush each triangle with melted butter and sprinkle with sesame seeds. Place on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the triangles are golden brown and crispy.

The sesame seeds add a nutty crunch that perfectly complements the creamy, tangy cheese filling, making these triangles a standout appetizer or snack.

Tip: For an extra golden finish, brush the triangles with a little more butter halfway through baking.

Tiropita with Ricotta and Lemon Zest

Looking for a twist on the classic Greek tiropita? This version with creamy ricotta and zesty lemon will brighten up your appetizer spread.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 large egg
• 1 tbsp lemon zest
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a bowl, mix together ricotta cheese, feta cheese, egg, lemon zest, salt, and black pepper until well combined.
3. Unroll the phyllo dough and cover with a damp towel to prevent drying. Take one sheet, brush lightly with melted butter, then place another sheet on top. Repeat until you have 4 layers.
4. Cut the layered phyllo into 3-inch wide strips. Spoon a tablespoon of the cheese mixture at the end of each strip, then fold diagonally to form triangles.
5. Place the triangles on the prepared baking sheet, brush the tops with more melted butter, and bake for 20 minutes or until golden and crispy.

The combination of tangy feta and creamy ricotta with a hint of lemon makes these tiropita irresistibly light and flavorful.

Tip: Keep the phyllo dough covered as you work to prevent it from drying out and becoming brittle.

Tiropita Muffins for Breakfast

Start your morning with a twist on the classic Greek tiropita, transformed into convenient, bite-sized muffins perfect for breakfast on the go.

Ingredients

• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup whole milk
• 1 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 10 sheets phyllo dough, thawed
• Cooking spray

Instructions

1. Preheat your oven to 375°F and lightly spray a muffin tin with cooking spray.
2. In a large bowl, mix together the feta cheese, ricotta cheese, eggs, melted butter, milk, dill, salt, and pepper until well combined.
3. Carefully layer one sheet of phyllo dough at a time, spraying lightly with cooking spray between each layer, then cut into 6 squares.
4. Press each stack of phyllo squares into the muffin tin cups, creating a cup shape.
5. Spoon the cheese mixture into each phyllo cup, filling to the top.
6. Bake for 20-25 minutes, or until the edges are golden and the filling is set.
7. Let cool for 5 minutes before serving.

These tiropita muffins boast a delightful contrast between the crispy, flaky phyllo and the creamy, tangy cheese filling, making them irresistibly good.

Tip: For an extra golden finish, brush the tops with a little melted butter before baking.

Tiropita with Smoked Cheese and Paprika

Looking for a twist on the classic Greek tiropita? This version with smoked cheese and a hint of paprika brings a cozy, smoky depth to the flaky, buttery layers.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup unsalted butter, melted
• 2 cups smoked cheese (like smoked mozzarella or gouda), grated
• 1 cup ricotta cheese
• 2 large eggs
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
2. In a bowl, mix together the smoked cheese, ricotta cheese, eggs, 1 tsp smoked paprika, and 1/2 tsp salt until well combined.
3. Unroll the phyllo dough and cover it with a damp towel to prevent drying. Place one sheet of phyllo in the prepared dish, brush lightly with melted butter, and repeat with 5 more sheets.
4. Spread half of the cheese mixture over the phyllo. Layer another 6 sheets of phyllo, brushing each with butter. Spread the remaining cheese mixture, then top with the remaining phyllo sheets, brushing each with butter.
5. Using a sharp knife, cut the tiropita into squares or triangles before baking. Bake for 35-40 minutes, or until golden and crisp.

The smoky cheese and paprika create a warm, inviting flavor that’s perfectly balanced by the crisp, buttery phyllo. It’s a standout dish that’s as fun to make as it is to eat.

Tip: For an extra crispy top, brush the final layer of phyllo with a little extra butter and sprinkle lightly with smoked paprika before baking.

Tiropita Stuffed with Mushrooms

Imagine biting into a crispy, golden tiropita only to discover a savory mushroom filling that’s utterly irresistible. This twist on the classic Greek cheese pie is a game-changer for your appetizer spread.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 lb mixed mushrooms, finely chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 large egg, beaten
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes. Stir in mushrooms, salt, pepper, and oregano, cooking until mushrooms release their moisture and it evaporates, about 8 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix the cooled mushroom mixture with feta, ricotta, and beaten egg until well combined.
4. Unroll phyllo dough and cover with a damp towel to prevent drying. Working quickly, place one sheet on a clean surface, brush lightly with melted butter, and top with another sheet. Repeat to create a stack of 3 sheets.
5. Cut the stacked phyllo into 3-inch wide strips. Spoon a tablespoon of the mushroom mixture onto the end of each strip. Fold the corner over the filling to form a triangle, then continue folding in a zigzag pattern to the end of the strip. Repeat with remaining phyllo and filling.
6. Place triangles on the prepared baking sheet, brush tops with remaining butter, and bake for 20-25 minutes until golden and crisp.

The earthy mushrooms and creamy cheeses wrapped in flaky phyllo create a delightful contrast that’s sure to impress. Perfect for those who love a savory bite with a bit of crunch.

Tip: Keep unused phyllo covered with a damp towel to prevent it from drying out while you work.

Tiropita with Caramelized Onions

Imagine biting into a crispy, flaky pastry filled with creamy cheese and sweet caramelized onions—this Tiropita with Caramelized Onions is a delightful twist on the classic Greek cheese pie.

Ingredients

• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1 egg, beaten
• 1 tbsp fresh dill, chopped
• 10 sheets phyllo dough, thawed
• 1/4 cup melted butter

Instructions

1. Heat olive oil in a skillet over medium heat. Add the onion, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Cook, stirring occasionally, for 20 minutes until the onions are golden and caramelized. Remove from heat and let cool.
2. In a bowl, mix feta cheese, ricotta cheese, beaten egg, and dill until well combined. Stir in the cooled caramelized onions.
3. Preheat oven to 375°F. Lay one sheet of phyllo dough on a clean surface, brush lightly with melted butter, and place another sheet on top. Repeat until you have 5 layers.
4. Cut the layered phyllo into 4 strips. Place a tablespoon of the cheese and onion mixture at the end of each strip, then fold into triangles.
5. Repeat with the remaining phyllo and filling. Place the triangles on a baking sheet, brush the tops with remaining butter, and bake for 20 minutes until golden and crisp.

The contrast between the sweet onions and tangy cheese wrapped in buttery phyllo makes this tiropita irresistibly good.

Tip: Keep the phyllo dough covered with a damp towel to prevent it from drying out while you work.

Tiropita with Olives and Sun-Dried Tomatoes

Looking for a twist on the classic tiropita? This version, studded with briny olives and sweet sun-dried tomatoes, is a flavorful upgrade that’s sure to impress.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup feta cheese, crumbled
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large bowl, mix together 1 cup feta cheese, 1 cup ricotta cheese, 1 egg, 1/2 cup kalamata olives, 1/2 cup sun-dried tomatoes, 1/4 cup fresh parsley, and 1/2 tsp black pepper until well combined.
3. Unroll the phyllo dough and cover with a damp towel to prevent drying. Working with one sheet at a time, brush lightly with olive oil, then place another sheet on top. Repeat until you have 4 layers.
4. Cut the layered phyllo into 3-inch wide strips. Spoon a tablespoon of the cheese mixture onto the end of each strip, then fold diagonally to form triangles, continuing until the entire strip is folded.
5. Place the triangles on the prepared baking sheet and brush the tops lightly with olive oil. Bake for 20-25 minutes, or until golden and crisp.

The combination of creamy cheeses with the tangy olives and sun-dried tomatoes creates a delightful contrast in every bite, making these tiropita a standout appetizer.

Tip: Keep the phyllo dough covered as you work to prevent it from drying out and becoming brittle.

Tiropita with Herbed Yogurt Filling

Imagine biting into a crispy, golden tiropita with a creamy, herbed yogurt filling that melts in your mouth. This Greek-inspired pastry is a delightful twist on the classic, perfect for brunch or as a savory snack.

Ingredients

• 1 package (16 oz) phyllo dough, thawed
• 1 cup plain Greek yogurt
• 1 egg, lightly beaten
• 1/2 cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a medium bowl, mix together the Greek yogurt, egg, feta cheese, dill, mint, salt, and pepper until well combined.
3. Unroll the phyllo dough and cover with a damp towel to prevent drying. Working with one sheet at a time, brush lightly with melted butter, then place another sheet on top. Repeat until you have 4 layers.
4. Cut the layered phyllo into 3-inch wide strips. Spoon a tablespoon of the yogurt mixture onto the end of each strip, then fold diagonally to form triangles, continuing until the entire strip is folded.
5. Place the tiropita on the prepared baking sheet, brush the tops with remaining butter, and bake for 20-25 minutes until golden and crispy.

The combination of tangy feta and fresh herbs wrapped in buttery, flaky phyllo creates a texture and flavor contrast that’s irresistibly good.

Tip: For an extra crispy finish, brush the tiropita with a little more butter halfway through baking.

Conclusion

We hope this roundup of 20 delicious tiropita recipes inspires your next kitchen adventure! Each recipe is a testament to the versatility and joy of cooking with simple ingredients. Don’t forget to try your favorites, share your experiences in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!