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Tiropitas ( Greek Cheese Triangles) #SundaySupper

Having traveled to Greece and worked in a Mediterranean Restaurant, I have my favorite Greek Dishes. Tiropitas or Greek Cheese Triangles being on the top of the list. I could eat a dozen of these. They are so easy to make and look so impressive! Perfect for Easter or as an appetizer. Only 4 ingredients are needed for this delectable appetizer!


I have joined up with some fabulous bloggers to share their favorite Greek recipes in honor of the opening of the movie, ” My Big Fat Greek Wedding”. I hope this inspires you to indulge in some delicious Greek Fare!




Sprinkle flour on a large cutting board..Unroll one sheet of defrosted Puff Pastry. Cut into 9 even squares.


Mix Crumbled Feta and beaten egg until combined well.


Place a heaping teaspoon of cheese mixture in the middle of a piece of puff pastry.


Continue this with the next 8 pieces of Puff Pastry.


Carefully fold the square in half to make a triangle, gently seal the edges together. Place on a baking sheet covered with parchment paper. Place in refrigerator for one hour.



After one hour, remove unbaked Tiropita from the refrigerator, beat an egg, use a brush to coat the Tiropita with beaten egg, sprinkle Poppy Seeds or Sesame Seeds on Tiropita. Bake in oven until golden brown. Serve warm.


Tiropitas ( Greek Cheese Triangles) #SundaySupper
Yield: 9

Tiropitas ( Greek Cheese Triangles) #SundaySupper

Prep Time: 1 hour 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes

A simple but delicious Vegetarian Greek appetizer. Puff Pastry filled with Feta Cheese, baked until golden brown!


  • 1 sheet of Puff Pastry
  • 2 large eggs
  • 2 cups crumbled feta cheese
  • 2 TBS Poppy seeds or Sesame Seeds


  1. In a mixing bowl, beat one of the eggs and add the crumbled feta. Stir well to combine.
  2. Place the cold Puff Pastry on a floured cutting board. Cut the dough into 9 squares. Spoon heaping tablespoon of the feta filling on to one hl of the square, leave a 1/2 inch border at the edge.
  3. Fold the dough over, making a triangle, press the edges to seal Repeat until all Tiropitas are made. Place on a parchment lined baking sheet, refrigerate for 1 hour, until cold and firm to the touch.
  4. Preheat oven to 425 degrees F, with a rack in the upper third of the oven. Beat the remaining egg and brush the tops of the Tiropita, then sprinkle poppy seeds.
  5. Bake until the dough is golden brown, about 15 minutes, keep a careful eye on them, they brown quickly.
  6. Covered at room temperature, Tiropitas will keep for 2 days. Do not refrigerate them. They reheat well in a 325 degrees oven for 5 minutes.
  7. Filled Tiropitas can be frozen before baking. Put them directly in a 425 degrees oven, don't thaw first.

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Greek Appetizers:

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Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

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Tuesday 29th of March 2016

I've had this in phyllo before but it sounds fabulous in puff pastry!


Sunday 3rd of April 2016

Thank you Sue, I love those easy recipes!


Monday 28th of March 2016

This would make a great make-ahead app to heat right as guests come. And easy too!


Tuesday 29th of March 2016

So easy and everyone loves them, never can make enough!

Sarah Reid

Monday 28th of March 2016

I've never heard of this before! Must get on that!


Monday 28th of March 2016

Enjoy Sarah! Nettie


Monday 28th of March 2016

This looks amazing!


Monday 28th of March 2016

Thank you Monica! Happy Easter! Nettie

The Wimpy Vegetarian

Sunday 27th of March 2016

These beauties look fantastic - and so, so easy to make!!! Really gorgeous photos too!! I can't wait to make them.


Monday 28th of March 2016

Thank you so much! I love those easy recipes that look like a lot of work! ;) Nettie

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