Tyropites
Submitted by ila320
Classic Greek tyropites (cheese triangles) with feta, ricotta, and nutmeg wrapped in buttery phyllo dough and baked golden. Makes 60 crispy, flaky appetizers for parties and holiday gatherings.
YIELD
60 servingsPREP
4 hrsCOOK
20 minREADY
4 hrsThese little phyllo triangles are the crown jewels of Greek appetizer tables, and once you taste one warm from the oven, you’ll understand why.
Tangy feta and creamy ricotta get blended with eggs, a whisper of nutmeg, and a touch of butter into a savory filling that’s chilled until firm.
Each strip of phyllo gets brushed with melted butter, filled with a teaspoon of the cheese mixture, then folded into those gorgeous flag-fold triangles that shatter into a thousand golden flakes when you bite in.
This recipe makes 60, which sounds like a lot until you watch them disappear in minutes.
Chef Tips
- Keep unused phyllo sheets covered with a damp towel at all times or they’ll dry out and crack
- Chill the filling for several hours or overnight so it firms up and is easier to work with
- Use a generous hand with the melted butter on each phyllo strip. It’s what creates those crispy, golden layers
- Fold the triangles tightly so the filling doesn’t leak out during baking
- These freeze beautifully unbaked. Arrange on a sheet pan, freeze solid, then bag them up. Bake straight from frozen, adding a few extra minutes
Ingredients
Directions
In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter.
Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using.
Cut the filo into thirds (3 x 11 inches).
Pile up the filo, covering it with waxed paper and a damp towel.
Take out one sheet at a time and keep the rest covered.
Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter.
Place 1 teaspoon of the filling 1 inch from the end nearest you.
Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle.
Continue folding back at right angles to make the triangular shape.
Bake in a moderate oven (350℉/180℃) for 20 to 25 minutes or until golden and crisp, turning once.
Serve hot.
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