Sunday, December 1, 2013

Tiropita: A Greek-Style Feta Cheese Appetizer

An old friend of mine served these delectable goodies at her house a long time ago, and I had to have the recipe.

She had made them in phyllo dough, which is the traditional Greek method, but I find them equally appetizing (although not authentic) in puff pastry dough, so choose the one you are more inclined to use, and you won't be disappointed either way.

I made these for my husband's 40th birthday and had hired someone to help out in the kitchen so I could enjoy the evening. As guests were beginning to arrive, I smelled something foul, and went into the kitchen to investigate. The lady I'd hired to help was looking for an oven mitt to take these appetizers out of the oven, but since I'm used to doing everything myself, I grabbed a mitt and took the tray out. However, when I looked in the oven, I noticed one of my best knives melting on the floor of the oven (the source of the noxious odor)! I reacted so quickly, I didn't even think about what I did: I passed the 400 degree tray from my right hand, with the oven mitt, to my left (bare) hand! I sustained some terrible burns from that mistake, and to say I couldn't enjoy the rest of the evening was an understatement! Why did I tell you this story? To let you know that despite this painful incident, I still continue to make Tiropitas, but I will say that I am much more careful when making a quick decision in the kitchen when extreme heat is involved!

As with many of the recipes I post on my blog, the measurements are not critical in this dish as my friend didn't give me any measurements at all, so I just throw the ingredients together in a bowl and it always turns out perfectly. I measured my ingredients this time to give you some indication of how much is needed, but don't stress if you don't have the exact amounts.

TIROPITA: A Greek-Style Feta Cheese Appetizer


puff pastry sheets or phyllo dough

6 to 8 oz crumbled feta cheese
about 1 cup (8 oz) cottage cheese
about 1 cup (8 oz) cream cheese, room temperature
1 egg, slightly beaten

this amount of filling will make a generous amount of appetizers, if you want a smaller amount, make half of the recipe

Preheat oven to 400ยบ F

Mix the cheeses and eggs together in a bowl until well-combined.

Decide what size appetizer you would like and cut the puff pastry into equal sized pieces
(use the phyllo as directed on the package).
Place a spoonful of filling onto the pastry, and wet the edges.

Fold the pastry over and seal with the tines of a fork.

Place onto lined baking sheet and brush with some slightly beaten egg white.

Bake in preheated oven for 25 to 30 minutes or until golden brown.

You may also like these nibbles~

LA Life includes...

lots of lizards!


  1. Those are beautiful Christina and make a wonderful appetizer. I love Greek food, feta is one of my favorite cheeses.

    1. Thank you so much, Suzanne! Yes, I do love feta too!

  2. This comment has been removed by the author.

  3. So sorry to hear about the knife incident! I think we all have "culinary war wounds" of some kind. I am so glad you are still making this recipe, as it looks fantastic. I just picked up some puff pastry and now I know what I will do with it!

    1. Thanks, Cathy, I did a stupid thing, but I learned from my mistake. Did you find the puff pastry at Trader Joe's? I'm so excited about it as it has real butter and no sugar this time!


Questions, comments? I'd love to hear from you!