Go Back
–+ servings

Tyropites

Please rate us
Tyropites are delicious Greek cheese pies made with flaky phyllo dough and filled with a creamy cheese mixture. Perfect as appetizers, snacks, or a light meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup ricotta cheese
  • 1 cup feta cheese, crumbled
  • 1/2 cup cream cheese
  • 1 large egg
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste
For assembly
  • 1 package Phyllo dough
  • Olive oil (for brushing)
  • Sesame seeds (optional, for topping)

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine ricotta cheese, feta cheese, cream cheese, the egg, parsley, and season with salt and pepper. Mix until well combined.
  3. Take a sheet of phyllo dough and brush it lightly with olive oil. Layer another sheet on top and brush with oil again.
Assembly
  1. Place a spoonful of the cheese filling at one end of the phyllo sheet. Roll it up tightly to form a spiral shape.
  2. Place the spiral on a baking sheet lined with parchment paper. Repeat with remaining phyllo and filling.
  3. Brush the tops of the spirals with olive oil and sprinkle with sesame seeds if desired.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until golden brown and flaky.
  2. Remove from the oven and allow to cool slightly before serving.

Notes

Serve Tyropites warm, straight from the oven. They can be enjoyed on their own or with a side of yogurt or tzatziki for dipping. Store any leftover Tyropites in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) for about 10 minutes until warmed through. Keep your phyllo dough covered with a clean, damp towel while you work to prevent it from drying out. If you want more flavor, you can add dried herbs like oregano or dill to the cheese filling. For a crispy texture, make sure to brush enough olive oil between the layers of phyllo.
Tried this recipe?Let us know how it was!