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Pile of Greek cheese pie triangles filled with a savory mixture and flakes of parsley and feta crumbles spread over the top for presentation on a white plate with a bundle of parsley and a cutting board in the background.
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Greek Cheese Pies (Tyropitakia)

This family recipe will transport you straight to the Islands of Greece. Featuring a rich savory feta cheese filling wrapped inside crispy, buttery, golden-brown phyllo triangles.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Servings: 8

Ingredients

For the filling:

  • 4 tbsp butter
  • 1/2 cup all-purpose flour
  • 3/4 cup whole milk
  • 8 oz feta, crumbled
  • 1/3 cup sharp cheddar, shredded
  • 1 egg, lightly beaten
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped

For the phyllo:

  • 1 package phyllo dough, thawed
  • 3 tbsp butter + more if needed
  • 3 tbsp olive oil + more if needed
  • sesame seeds

Instructions

  • Preheat oven to 375 F.
  • In a large saucepan, melt 4 tbsp butter over low heat. Sprinkle with 1/2 cup flour and whisk for 1 minute until clumpy and combined.
  • Add 3/4 cup milk, a little at a time. Whisk until the consistency is like a thick cream. 
  • Add crumbled feta, shredded cheddar, lightly beaten egg, salt, pepper, and chopped parsley. Stir until combined. Remove from heat and set aside to cool. Mixture will thicken as it cools.
  • Melt 3 tbsp butter in a microwave safe bowl and mix with 3 tbsp olive oil. Remove thawed phyllo dough from packaging and cover with a damp towel.
  • Working with 1 sheet at a time, lay a single phyllo sheet down on a large clean workspace. Using a pastry brush, paint the entire sheet with the butter/olive oil mixture until it looks soaked through.
  • Repeat with 3 more phyllo sheets, laying each one on top of the last one for a total of 4 sheets.
  • Using a sharp knife, cut diagonal slices to make 4 equal sized strips. Using a spoon, transfer a small dollop of the feta mixture to the bottom-center of one of the strips.
  • Starting at the bottom corner, fold into a triangle shape, enclosing the mixture. Continue to fold over and over until the final result is a triangle pouch. Repeat with the other 3 strips.
  • Place the cheese pie triangles on a baking sheet. Brush the tops with a little more butter/olive oil and sprinkle with sesame seeds. Bake at 375 F for 15-20 minutes or until golden-brown.

Notes

Make ahead – assemble the Greek cheese pies and place in an airtight container with parchment paper separating the layers.
Whenever you’re ready to bake, remove desired amount of tiropitakia from the freezer and bake according to recipe instructions. Baking time may increase.
Storing – wrap individual pieces tightly and store in an airtight container in the fridge or freezer. Remove and bake at 350 F until warmed through.
Freezing – you can freeze Greek cheese pie raw or baked and it will keep for up to 2 months in the freezer.
9x13 Pie – layer 6-7 sheets of buttered phyllo covering the bottom of a 9x13 baking dish. Transfer entire feta cheese mixture to the baking dish and spread evenly. Cover with another 6-7 buttered phyllo sheets and bake at 375 F for 45-55 minutes.