Crispy Fried Feta Triangles from Nea Ionia

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Transport your kitchen to one of Athens’ most historic suburbs, Nea Ionia, with these golden crispy fried feta triangles—an authentic, vegetarian Greek meze that celebrates the vibrant food history of the Greek capital.These irresistible triangles combine a flaky homemade dough with a rich, savory filling of tangy feta and creamy Greek myzithra (or ricotta), flavored with a touch of ouzo and the finest Greek olive oil. Whether you’re entertaining, assembling a mezze platter, or just craving a Mediterranean snack, Greek feta triangles (tyropitakia) are pure comfort—crisp on the outside, melty and savory within.

Discover dozens more iconic Athens mezze, street food, and home-style dishes in my award-winning cookbook, Athens: Food, Stories, Love.

Course snack, breakfast

Cuisine Greek

Keyword Athens cookbook, Athens street food, Diane Kochilas, fried feta, Greek feta triangles, Greek mezze, Greek recipes, homemade dough, Mediterranean snacks, Nea Ionia, tyropitakia, vegetarian appetizers

PREP TIME 35 minutes

COOK TIME 20 minutes

TIME 55 minutes

SERVES 20 triangles

Ingredients

For the Pastry:

3 –4 cups all-purpose flour
1 scant teaspoon salt
1 large egg lightly beaten
1 cup water
2 tablespoons ouzo grappa, strained fresh lemon juice, or red wine vinegar
½ cup extra-virgin Greek olive oil Try my Greek Olive Oil

For the Filling:

1½ cups crumbled Greek feta
½ cup fresh Greek myzithra anthotyro, or whole-milk ricotta, drained
Freshly ground black pepper to taste
Greek sea salt flakes optional, for finish
Sunflower oil or olive oil for frying

Instructions

Make the Pastry

Place 3 cups flour and salt in a stand mixer bowl with dough hook.
Add egg, water, ouzo (or other acid), and olive oil. Mix at low speed to combine, then increase speed to medium until a smooth, slightly sticky dough forms, adding more flour as needed.
Knead for about 8 minutes.
Remove dough, cover, and let rest at least 30 minutes.

Make the Filling

Combine the feta and myzithra (or ricotta) with black pepper in a small bowl. Refrigerate until needed.

Shape & Fill

Halve dough. Roll each half into a disk, then out into rectangles about ⅛-inch thick.
Cut rectangles roughly 8" long x 3" wide. Cut each in half lengthwise.
Place a heaping tablespoon of filling in the center of each strip. Fold into triangles by bringing one corner up across to the edge (like folding a flag) until you reach the end. Press seams to seal.

Fry

Heat 1–1½ inches of sunflower or olive oil (or extra-virgin Greek olive oil) in a large, heavy skillet over medium-high heat.
Fry triangles in batches, turning to brown both sides—about 2 minutes per side.
Remove to paper towels and, while hot, sprinkle with sea salt flakes for extra flavor if desired.

Notes

Tips & Serving Suggestions

These feta triangles (tyropitakia) are a staple on Greek mezze spreads. Explore more crowd-pleasing Greek appetizers like Baked Feta with Olive Oil and Honey or Feta Stuffed Roasted Peppers.

Make it a full mezze table with Spanakopita Muffins!

Finish triangles with a light drizzle of honey for a sweet-savory twist, or add a pinch of Greek marjoram or thyme to the filling for extra aroma.

Make It With Authentic Greek Pantry Staples

Elevate your feta triangles using essentials from my shop:

Greek Olive Oil: Cold-pressed, aromatic, and perfect for frying and pastry.

Messolonghi Sea Salt: For finishing or in the pastry.

Greek Marjoram, Oregano & Herbs: Add to filling for extra flavor.

Greek street food and mezze culture come alive in every crispy bite of these feta triangles. For more recipes, food stories, and regional Greek inspiration, order my cookbook Athens: Food, Stories, Love and bring a taste of real Athens to your kitchen.