Mastering Tiropites - Cheese Phyllo Triangles | Christine Cushing

My Mom Georgia's perfect Tiropites or cheese triangles are our family's favourite appetizer. She shares all her secrets of assembling, cutting the phyllo, why she mixes Greek feta cheese with ricotta and much more. Her techniques will make perfectly crisp, golden brown phyllo triangles. FULL RECIPE BELLOW.

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RECIPE: TIROPITES - CHEESE PHYLLO TRIANGLES

1Tbsp. olive oil(15 ml)
3 green onions, chopped
2 tbsp. fresh, chopped dill(30 ml)
3 oz. good quality feta cheese, crumbled(90gm)
½ cup drained ricotta cheese
2 eggs, beaten
CC’s extra virgin olive oil 60 ml)
6 sheets phyllo pastry
cracked black pepper to taste
pinch freshly grated nutmeg

Preheat oven to 375 degrees F

Heat oil in a saucepan and add onion, and dill and toss on high for 3 minutes, until onions soften. Remove and cool.

In a medium bowl, combine the feta, ricotta, eggs with cooled green onion mixture. Season with cracked black pepper. Set aside.

Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel. Brush 1 strip with olive oil and cover with a second strip and olive oil again. * Note if using a thicker kind of phyllo use only one sheet per triangle.* Lay strip down vertically in front of you.

Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.

Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.

Serve warm as appetizer or along with your main course.

Yields about 20 triangles

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