Greek Week: Tiropites

This has to be one of my favorite Greek foods and lucky for you, they’re available at most Greek stores/restaurants. They are so full of flavor but still light and refreshing. While tiropites are usually served as appetizers, many choose them as a meal and get stuffed by their deliciousness alone.

I think we all know what a pita is but if you don’t know Greek then you wouldn’t know that tiro comes from the word for cheese. In short, a tiropita is a cheese pie. The recipe that I have provided is my version of the popular dish, which has some similarities as well as differences from the traditional version.

You’ll need:

  • 1 sheet of puff pastry (mine is Pepperidge Farm but there are many other kinds of brands)
  • 1 cup ricotta cheese
  • 2 oz of cream cheese, softened
  • 1/2 cup of feta cheese, crumbled
  • 1 egg
  • 1/2-1 teaspoon of dried mint, crushed
  • pinch of cinnamon
  • pinch of sugar
  • flour (to sprinkle for rolling out dough)


1. Combine ricotta cheese, cream cheese, feta cheese, mint, cinnamon, and sugar in a medium size bowl. Mix thoroughly until all ingredients are well blended. Set aside.

2. Preheat oven to 350 degrees and prepare a cookie sheet with foil. This makes for an easy clean up when you’re done!

3. Roll out your puff pastry sheet. Sprinkle some flour on your working area and your rolling pin to make sure the sheet doesn’t stick. You want the dough to be fairly thin, so work on it for a little while.

4. Once you’ve completed the rolling, cut out squares that are about 3 in x 3 in. I was able to make 9 squares, but you may get more, depending on how big your pastry sheet is.

5. Take about a tablespoon of the cheese mixture and put it in the middle of each dough square. Once you’re done, fold over one corner to its diagonal side to create a triangle and pinch the edges together.

6. Using a fork, press the pinched edges to create a secure seal and fancy design. Carefully transfer each triangle to your cookie sheet. Tip — grease the sheet beforehand! I use butter spray but Pam or any other cooking spray will do just fine.

7. Beat the egg in a small bowl and brush onto the triangles. This will give the tiropites a nice, crunchy texture.

8. Bake in the oven for 15-20 minutes. Some dough cooks faster while some ovens aren’t as powerful. Keep an eye out on them after the 15 minute mark. You want to take them out when they are gold and flaky.

That wasn’t so bad, was it? Let them cool off a bit then eat them right up! Gimme some oven lovin’ 🙂


6 thoughts on “Greek Week: Tiropites

  1. Pingback: Greek Week: Tiropites | The Recipe Hunter

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