Tiropita Cheese Pies with Homemade Phyllo

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These cheesy hand pies are made with homemade phyllo dough stuffed with feta and Pecorino cheese.


For the cheese filling:

  • 3 cups feta cheese, crumbled
  • 2/3 cup pecorino cheese, grated
  • 3 tablespoon Greek yogurt
  • 2 eggs, beaten
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

For the phyllo dough:

  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 2/3 cup lukewarm water
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1 teaspoon kosher salt
  • 1 egg yolk for brushing


Make the Phyllo Dough

Make the dough. In a large bowl, add flour, water, olive oil, white vinegar, and salt and stir to mix.

Knead. Move the dough to a clean working surface and start kneading with your hands until the dough is nice and elastic (about 5 minutes).

Allow to rise. Transfer the dough to a bowl and cover it with a clean kitchen towel for about 1 hour.

Make the Cheese Filling

Mix it up. In a large bowl, mix together all filling ingredients until combined. (How’s that for easy?)

Assemble and Bake 

Prep your tools. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Roll out the dough. On a lightly floured surface, gently start rolling the dough in a rectangular shape until paper-thin thickness. Stretch the dough using your hands as you go, trying not to make any holes in the dough.

Shape the dough. Using a pizza cutter, cut the dough every 2-2.5 inches and divide it into 6-7 strips.

Assemble the tiropita triangles. Place one teaspoon of cheese mixture at the end of each strip and fold over the corner to make a triangle. Continue folding from side to side until you get to the end of the strip. Place the triangles on the previously prepared baking sheets.

Bake. Brush the triangles with the beaten egg yolk. Put them in the oven for 20-25 minutes until golden brown.

Keywords: tiropita, homemade phyllo dough, phyllo dough recipes