Greek Tiropita Phyllo Triangles with Feta and Mint

Name: Greek Tiropita Phyllo Triangles with Feta and Mint
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 oz (225 g) feta cheese, crumbled into small pieces, patted dry; ½ cup (125 g) whole-milk ricotta, drained of any liquid; 1 large (50 g) large egg, lightly beaten; 3 tbsp (8 g) fresh mint leaves, finely chopped (about 20 leaves); 1 tsp (2 g) lemon, zest, finely grated; ⅛ tsp (0.3 g) ground nutmeg; ¼ tsp (0.6 g) black pepper, freshly ground; 16 sheets (360 g) phyllo dough sheets (9×14 inch / 23×36 cm), thawed in the refrigerator (from a 1 lb / 454 g package, which has about 20 sheets; the extra sheets cover tears); ¾ cup (170 g) unsalted butter, melted and slightly cooled (12 tbsp); 1 large (50 g) large egg, beaten with the water; 1 tbsp (15 ml) water; 1 tbsp (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Crisp, buttery phyllo triangles hiding a creamy filling of tangy feta, ricotta and fresh mint. They are perfect for breakfast, brunch or a party platter, and they freeze well before baking.

Prep: 50 min
Cook: 25 min
Wait: 10 min
Total: 1 hr 25 min
Makes: 24 triangles (serves 8 as breakfast, more as appetizers)

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Ingredients

8 servings

For the filling
8 oz (225 g) feta cheese, crumbled into small pieces, patted dry
½ cup (125 g) whole-milk ricotta, drained of any liquid
1 large (50 g) large egg, lightly beaten
3 tbsp (8 g) fresh mint leaves, finely chopped (about 20 leaves)
1 tsp (2 g) lemon, zest, finely grated
⅛ tsp (0.3 g) ground nutmeg
¼ tsp (0.6 g) black pepper, freshly ground
For assembly
16 sheets (360 g) phyllo dough sheets (9×14 inch / 23×36 cm), thawed in the refrigerator (from a 1 lb / 454 g package, which has about 20 sheets; the extra sheets cover tears)
¾ cup (170 g) unsalted butter, melted and slightly cooled (12 tbsp)
For the topping
1 large (50 g) large egg, beaten with the water
1 tbsp (15 ml) water
1 tbsp (9 g) sesame seeds (optional)

Equipment (9)

2 large rimmed baking sheets (about 13×18 inches / 33×46 cm)
Parchment paper
Sharp chef's knife or pizza cutter
Pastry brush
Large cutting board or clean counter
Clean, slightly damp kitchen towel plus plastic wrap
Medium mixing bowl
Small saucepan or microwave-safe bowl for the butter
Instant-read thermometer

Steps

Before you start

Thaw the phyllo in its unopened package in the refrigerator for 12–24 hours. Thawing at room temperature or in the microwave makes the sheets gummy and sticky.
Let the thawed package sit on the counter, still sealed, for 30 minutes before you open it so the sheets unfold without cracking.
Phyllo dries out and turns brittle within minutes. Have the filling, melted butter and baking sheets ready before you unwrap it.
Feta is salty, so the filling has no added salt. Taste your feta first. If it is very salty, rinse it briefly and pat it dry.

1
Make the filling
- In a medium bowl, combine the crumbled feta, drained ricotta, 1 beaten egg, chopped mint, lemon zest, nutmeg and black pepper.
- Stir with a fork until the mixture looks creamy but still has small bits of feta visible.
- Taste a small spoonful and add more pepper if you like.
- Do not add salt.
- Cover and refrigerate while you set up.
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Ready when: The filling is thick and spoonable, not runny, with a green flecked color.
Tip: If the filling seems wet, stir in 1 tablespoon of fine dry breadcrumbs so it won't leak while baking.
2
Prepare butter and pansOven 375°F / 190°C
- Position oven racks in the upper and lower thirds and preheat the oven to 375°F (190°C).
- Line two baking sheets with parchment paper.
- Melt the butter in a small saucepan over low heat (or microwave in 20-second bursts) and let it cool for 2–3 minutes.
- Beat the remaining egg with the water in a small bowl and set both next to your work surface.
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Ready when: The butter is fully liquid and warm, not hot.
3
Cut the phyllo strips
- Unroll the phyllo on a cutting board and stack 8 sheets at a time.
- Trim the stack with a sharp knife or pizza cutter to cut it lengthwise into 3 equal strips, each about 3 inches (7.5 cm) wide and 14 inches (36 cm) long.
- Repeat with all 16 sheets to get 48 strips.
- Stack the strips and cover them completely with plastic wrap, then a barely damp towel on top.
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Ready when: You have 48 neat strips, all covered.
Tip: The towel should be only slightly damp. A wet towel makes the phyllo stick together.
4
Layer and fill a strip
- Lay one strip on the counter with a short end facing you and brush it lightly with melted butter, covering the whole surface.
- Place a second strip directly on top and brush it with butter.
- Put a heaping 1 tablespoon of filling on the strip near the bottom end, about 1 inch (2.5 cm) from the edge.
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Ready when: The strip is evenly glossy with butter and the filling mound sits near the bottom end.
Tip: Use only a thin coat of butter. Too much makes the layers greasy instead of flaky. If a strip tears, patch it with a scrap and butter over it.
5
Fold into triangles
- Fold one bottom corner diagonally up over the filling so the short edge meets the opposite long side, forming a triangle.
- Fold the triangle straight up, like folding a flag, then diagonally across again.
- Keep folding until you reach the end of the strip, about 4–5 folds.
- Trim any extra length and tuck the end under the triangle.
- Repeat with the remaining strips and filling to make 24 triangles.
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Ready when: Each triangle is snug with no filling showing at the edges.
Tip: Do not fold too tightly. The filling puffs slightly as it bakes, and a tight fold can split.
6
Arrange and glaze
- Place the triangles seam-side down on the lined baking sheets, 1 inch (2.5 cm) apart (12 per sheet).
- Brush the tops and sides lightly with the egg wash, then brush with any leftover melted butter.
- Sprinkle with sesame seeds if using.
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Ready when: The tops look evenly shiny with no dry patches.
Tip: To freeze for later, place the unglazed, unbaked triangles on a tray in the freezer until solid, then bag them. Glaze and bake from frozen, adding 8–10 minutes.
7
Bake the trianglesOven 375°F / 190°C
- Bake at 375°F (190°C) for 22–25 minutes.
- Swap the sheets between racks and rotate them front to back after 12 minutes so they brown evenly.
- They are done when the pastry is deep golden brown and crisp all over, and the filling reaches 160°F (71°C) when an instant-read thermometer is inserted into one triangle's center.
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Ready when: Deep golden brown and crisp, with the filling at 160°F (71°C).
Tip: Pale phyllo is not done. It should be a deep golden color to be crisp rather than chewy.
8
Cool and serve
- Transfer the triangles to a wire rack, or leave them on the parchment, and cool for 10 minutes.
- The filling is very hot straight from the oven and sets slightly as it cools.
- Serve warm or at room temperature.
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Ready when: Triangles are warm, not steaming, and the crust is crackly when tapped.

Good to know

Tips

Work with only a few strips out at a time and keep the rest covered. Phyllo dries out in minutes.
Use real block feta in brine rather than pre-crumbled, which is drier and less creamy.
Don't overfill. About 1 heaping tablespoon per triangle keeps them sealed and prevents leaks.
If the phyllo cracks or is too brittle, it was thawed too quickly or dried out. Patch the strip with a scrap and extra butter.

Make ahead

"Assemble the triangles (without egg wash) up to 1 day ahead. Arrange them on a parchment-lined tray, cover tightly with plastic wrap and refrigerate. Glaze just before baking. For longer storage, freeze them unbaked as described in the tip and bake straight from frozen."

Storage & reheating

"Room temperature: up to 4 hours, loosely covered. Refrigerator: up to 3 days in an airtight container. Freezer: baked triangles up to 1 month, unbaked up to 2 months. Reheat baked triangles on a baking sheet at 350°F (175°C) for 8–10 minutes (12–15 minutes from frozen) until hot and crisp. Don't microwave, as that makes the pastry soft."

Substitutions

whole-milk ricotta → cottage cheese, drained and mashed, or whole-milk Greek yogurt strained for 30 minutes. Use the same weight. Cottage cheese gives a slightly coarser texture.
fresh mint leaves → fresh dill or flat-leaf parsley (or a mix). Use the same amount. Dill is also very traditional in Greek pies.
unsalted butter → extra-virgin olive oil. Use the same volume. The flavor is more Mediterranean and the pastry is slightly less rich.
sesame seeds → nigella seeds or poppy seeds. Use the same amount.