Greek Mini Cheese Pies: Tiropitakia

Print this recipe here: https://www.dimitrasdishes.com/tiropita-cheese-pie/
Ingredients
Makes 24-25 triangles:
For the filling:
1 and 1/2 lbs (650-700g) whole milk ricotta cheese
1 pound (500g) crumbled feta cheese
1 cup (70g) shredded or grated parmesan cheese
2 eggs, beaten
2 tablespoons olive oil
freshly ground pepper to taste
2 tablespoons finely chopped fresh mint or dill
For the crust:
1 pound (500g) #4 phyllo pastry
1/2 pound butter, melted
Instructions
Preheat oven to 350 °F, 180 °C.
Thaw the phyllo overnight in the refrigerator and then leave it in its packaging at room temperature for at least an hour.
Make the cheese filling: In a large mixing bowl, add the ricotta, crumble the feta on top and add the pepper, olive oil, and mint. Mix together and taste. Add more seasoning if needed. Whisk the eggs together and mix into the cheese filling. Set aside.
Cut the phyllo in three equal parts and keep wrapped in it’s plastic packaging until needed.
Layer two strips of phyllo on top of each other and drizzle some melted butter on top. Place a tablespoon of the cheesy filling at the bottom of the phyllo and fold upwards into a triangle. (see video).
Place the triangles onto a baking tray that has been lightly greased with butter. Brush the tops of each pastry with melted butter.
Bake on the center rack of the oven for about 40 minutes or until golden and crisp.
Serve warm with some honey.
Kali Orexi!
Notes
Freezer Instructions: Assemble the pies and freeze until frozen solid. Wrap the trays in plastic wrap. they will keep fresh in the freezer up to 3 months. Bake them frozen (loosely covered in foil) in a preheated 350 °F oven for 30 minutes. Remove the foil and bake until golden. Enjoy!

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of dimitra’s dishes today I’ll be making Daka a classic Greek appetizer that’s made with Foo feta cheese and other cheeses and herbs to make them so delicious tiaka are the perfect little appetizers and I’ll be showing you the easiest way to make them and freeze them

So that way you can have them on hand whenever you need them let’s get started okay so to make the filling it’s really easy you’re going to need 1 and 1 12 lounds of good quality feta cheese that’s about 700 g and you’re going to

Go ahead and crumble that all in a large bowl you can use a fork if you’d like but I’m just going to crumble it with my hands and then I’ll add one pound of really good quality ricota cheese to this you want to make sure that it’s a

Full fat whole milk ricota cheese so that way it’s not watery or grainy it’ll be nice and creamy and thick just like this is I’ll also add one cup of grated Parmesan cheese or 70 G if you wanted to have more of a pull to it you can add

Some shredded mozzarella some guda cheese guier whatever your favorite cheese is you could add it to this I just love the combination of Parmesan Rota and feta then I’ll add two eggs and I’ll just beat them at the in the side of the bowl like this 2 tablespoons of

Olive oil or a little bit more it won’t hurt some freshly cracked black pepper and I did start mixing everything together and I realized that I forgot the mint so I have some fresh mint over here I’m just going to take the leaves off of the stem that it’s already been

Washed and dried and I’m just going to finally chop this mint and add it to the cheese mixture if you don’t have fresh mint you can definitely use some dried mint in this some dried dill parsley and basil they’re not traditional but they do go well with cheese so you can add

Those if you’d like mint is just the most traditional herb that goes in Thea so that’s why I’m using it I never need to add any salt to this the cheeses are salty enough so I’m just going to set this aside and get the filo ready so I

Have one pound of number four felo that’s been thought overnight in the refrigerator and then I left it out at room temperature for a good hour or two while I was doing some other things when it’s at room temperature it’s much easier to work with take it out of its

Packaging right before you’re ready to work with it and then just cut it into three equal portions this is 12 in long so I’m just going to cut it into 4in portions just like this set them aside and just open each portion as you’re

Using it so I’m going to open it up and in a little glass pitchure over here I’ve just melted two sticks of butter that’s half a pound of butter I like to use salted butter for this because it has a lot of flavor but you can use

Unsalted butter if if that’s what you have and just put a little pinch of salt in it just to flavor it a little bit so we’re going to take two sheets of felo at a time layer them on top of each other to create a little stack and then

I’ll just drizzle a little line of butter over 3/4 of the felo take a tablespoon of the cheese filling and put it at the bottom of the felo and then we’re going to fold it up into a triangle just like I’m doing here until

You get all the way up to the Top If you ever have three sheets stuck together don’t try to tear them apart you can use three sheets at a time what I ended up doing I have I had a lot of filling and I didn’t have another pack of felo

Thought out so towards the end I didn’t record this but I was just making the tiaka with one layer of Foo and that works but it does start to tear a little bit so I don’t recommend it the two layers of felo are ideal these are going

To go into baking trays so if you’re going to bake a bunch at once if you’re if you’re serving them all you can put them in a half sheet baking tray just make sure that it’s buttered really well at the bottom so that way they don’t stick I’m using these quarter sheet pans

Because I’m going to make some and freeze the rest once they’re all in the pans just go ahead and brush the tops with some more butter so that way they become nice and golden and they also have lots of flavor you can sprinkle some sesame seeds on top if you like I’m

Leaving mine just like this so if you’re baking all of them you can preheat your oven to 350° F and bake these on the center rck until they’re golden and Crisp that’s going to take between 35 to 45 minutes depending on your oven if you want to freeze half and then make half

That’s fine too because these freeze beautifully you’re going to assemble them and butter them just the way we did and then transfer them to the freezer and chill them until they’re frozen solid then you could wrap them in either foil or plastic wrap a couple of layers

So that way they don’t absorb any freezer odors and they will keep fresh in the freezer up to 3 months and you can take them out of the freezer and bake them Frozen whenever you need them to bake frozen thaka the only difference is you same thing you preheat

The oven to 350 but instead of putting them in as is you’re going to have to cover them with foil you could poke a little hole on the top of the foil to let some of that steam escape and bake them covered for about 30 minutes and 30

35 minutes then remove the foil and continue to bake them at the same temperature until they’re beautifully golden that’s going to take another maybe 20 or 30 minutes or so and it’s just that easy the house is going to smell so delicious let’s do the taste test now you are crispy they

Are oh my goodness so good I don’t know about you guys cheese is my weakness but then when you pair it with something crispy and buttery like felo it tastes like heaven and every bite if you want to use more Greek cheeses to make this other other than

The feta there is a cheese known as anth which is a little bit drier than ricot cheese but it’s also creamy and kind of mild and instead of the parmesan of course you could use kealo or graviera let me know how you’re making them in the comment section down below you can

Head on over to the website to print this recipe out and if you want to learn how to make spanakopita click over here and I’ll see you right over there yeses