Tyropitakia - Greek Cheese pie triangles

Tyropitakia - Phyllo Triangles Stuffed with Feta and Herbs

One of me favorite Greek recipes, Tyropitakia - Phyllo Triangles Stuffed with Feta and Herbs are one of the most popular Greek meze items, a great party snack and a great buffet item. Kids love them! The combination of tangy Greek feta, mint and olive oil wrapped up in crispy golden phyllo pastry is timeless and always enticing. You can assemble the triangles and freeze them, then bake them directly from the freezer to the oven.


  • 5 cups of crumbled feta
  • 1 bunch fresh mint
  • 1 lemon preferably organic
  • 1 large egg more if needed
  • Freshly ground black pepper
  • 1 pound packet of phyllo defrosted and at room temperature
  • Extra virgin Greek olive oil for brushing the phyllo strips


  1. Have the feta in a bowl. Remove the stems from the mint and finely chop the leaves. Mix the mint into the feta. Zest the lemon in the bowl with the feta-mint mix.
  2. Lightly beat the egg in a small bowl and add it to the mix, as well.
  3. Mash everything with a fork, and add some black pepper.
  4. Cut the phyllo in half lengthwise and stack it. It's important to keep it covered with a tea towel so it doesn't dry out while you work.
  5. Take the first strip of phyllo and brush it with olive oil. Fold it in half lengthwise and brush the surface with olive oil. Take one small teaspoonful of the feta mix and shape it into a small ball. Place it in the middle bottom part of the phyllo strip and fold the right corner up to the left side to form a right triangle. Next, fold it up along the horizontal seam joining the tip to the right side, forming a right triangle again. Continue folding from left to right until you reach the top. If you’ve ever folded a flag, it’s the same technique.
  6. Place on a parchment-lined baking sheet, continue with remaining strips and filling, and brush the tops of each triangle with a little olive oil.
  7. Bake the tyropitakia in a preheated oven at 350 F / 170 C for about 20 minutes or until they’ve puffed up and golden.

Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home! 

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