Tiropettakia (Cheese Filled Triangles)
Delicious cheese-filled triangles with a flaky filo exterior, infused with herbs and Romano cheese, perfect as appetizers or snacks for gatherings and special occasions.
Ingredients
Instructions
- Blend crumbled Feta and Ricotta cheese and mix well.
- Add eggs, one at a time, and mix well.
- Add Romano cheese, basil, and mint leaves and mix well.
- Cut filo sheets into 1-inch strips widthwise.
- Brush each strip with melted butter and place 1 teaspoon of filling on one end of the pastry strip.
- Fold the corner over to form a triangle.
- Continue folding from side to side in the form of a triangle until the strip is folded completely.
- Place cheese triangles on a buttered baking sheet.
- Brush tops with melted butter and bake at 350°F for 30 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, try adding a pinch of nutmeg to the cheese filling. You can substitute cottage cheese for ricotta if needed, just be sure to drain it well. If you want a healthier option, use olive oil instead of melted butter for brushing the filo. Make sure to work quickly with the filo dough to prevent it from drying out.
Serving Suggestions
Tiropettakia make a delightful appetizer or snack on their own, but they also pair beautifully with a refreshing Lemon Caesar Salad for a complete meal. Serve with a side of tzatziki or a light tomato salad to complement the flavors. These cheese-filled triangles are perfect for entertaining or as part of a Mediterranean recipes spread.
Storage & Reheating
Store any leftover tiropettakia in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy again. You can also freeze them before baking for up to a month; bake them straight from the freezer, adding a few extra minutes to the cooking time.
Nutrition & Diet Analysis (per serving)
Each serving of Tiropettakia (Cheese Filled Triangles) contains roughly 244 calories, with 9g protein, 42g carbohydrates, and 6g fat. It is an excellent source of iron (33% of the Daily Value), dietary fiber (27% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin A and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare tiropettakia in advance?
Yes, you can prepare the filling and assemble the tiropettakia a few hours before baking. Just cover them with a damp cloth to prevent the filo from drying out. You can also freeze them before baking for a quick snack later.
What can I use instead of feta cheese?
If you're looking for a substitute for feta cheese, crumbled goat cheese works well for a similar tangy flavor. Alternatively, you can use a sharp white cheddar for a different taste while still achieving a creamy texture.
How do I know when tiropettakia are done baking?
Tiropettakia are done when they are golden brown and crispy on the outside. Keep an eye on them during the last few minutes of baking to avoid overcooking. The filling should be heated through but not bubbling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).