Tiropitakia: Greece’s Golden Crispy Classics
Tiropitakia are perhaps the most famous ambassadors of Greek meze culture. These small, crispy pastries filled with a savory feta mixture are a must-have for any social gathering. They combine the craftsmanship of delicate pastry-making with the bold, salty soul of the Greek mountains.
Why is this dish so healthy?
High-Quality Protein: Authentic Greek feta provides valuable protein and calcium.
Low Sugar: Since the pastry is based on savory ingredients, it has a much lower glycemic index than sweet snacks.
Metabolism Boost: Adding spices like pepper or nutmeg can help stimulate digestion.
What makes this dish so special?
It’s a texture explosion: The paper-thin phyllo dough becomes extremely crispy when baked, shattering into a thousand delicate layers, while the core of melted feta and egg remains wonderfully creamy and tangy.
Who is this dish suitable for?
Vegetarians: A protein-rich, meat-free delight.
Picnic Fans: Tiropitakia are easy to transport and taste great even when cold.
Connoisseurs: The perfect companion for a glass of wine or as an elegant appetizer.
The Recipe (for 2 people / approx. 10–12 pieces)
Ingredients
Pastry: 250g phyllo dough or yufka.
Filling: 150g authentic Greek feta, 100g Greek yogurt or Mizithra cheese, 1 egg (medium).
Spices: A pinch of black pepper, a pinch of nutmeg, some fresh mint (optional).
Extra: 50ml extra virgin olive oil (for brushing), sesame seeds for topping.
Preparation
Prepare the Filling: Mash the feta in a bowl using a fork. Mix in the yogurt (or Mizithra) and the egg until it forms a creamy mass. Season with pepper and nutmeg.
Cut the Dough: Cut the phyllo sheets into long strips (approx. 8–10 cm wide).
Filling: Brush a strip lightly with olive oil. Place a teaspoon of the filling at the bottom end of the strip.
Folding: Fold one corner of the dough over the filling to form a triangle. Continue folding the triangle diagonally upwards (like a flag) until you reach the end of the strip.
Baking: Place the triangles on a baking sheet, brush again with olive oil, and sprinkle with sesame seeds. Bake at 180°C (350°F / fan oven) for about 15–20 minutes until golden brown.
Zero-Waste Tip & Environment
Rescue Dough Scraps: Don't throw away small leftover pieces of phyllo! Cut them into strips, brush them with honey and cinnamon, and bake them briefly for a quick, sweet, and crunchy dessert.
Eggshells: The shell of the egg used can be crushed and used as a natural calcium fertilizer for your herbs on the balcony.
Drink Pairing
The saltiness of the feta pairs perfectly with a glass of Ouzo Loukatos on ice or a crisp, chilled Rosé wine made from Agiorgitiko grapes.
Tiropitakia are perhaps the most famous ambassadors of Greek meze culture. These small, crispy pastries filled with a savory feta mixture are a must-have for any social gathering. They combine the craftsmanship of delicate pastry-making with the bold, salty soul of the Greek mountains.
Why is this dish so healthy?
High-Quality Protein: Authentic Greek feta provides valuable protein and calcium.
Low Sugar: Since the pastry is based on savory ingredients, it has a much lower glycemic index than sweet snacks.
Metabolism Boost: Adding spices like pepper or nutmeg can help stimulate digestion.
What makes this dish so special?
It’s a texture explosion: The paper-thin phyllo dough becomes extremely crispy when baked, shattering into a thousand delicate layers, while the core of melted feta and egg remains wonderfully creamy and tangy.
Who is this dish suitable for?
Vegetarians: A protein-rich, meat-free delight.
Picnic Fans: Tiropitakia are easy to transport and taste great even when cold.
Connoisseurs: The perfect companion for a glass of wine or as an elegant appetizer.
The Recipe (for 2 people / approx. 10–12 pieces)
Ingredients
Pastry: 250g phyllo dough or yufka.
Filling: 150g authentic Greek feta, 100g Greek yogurt or Mizithra cheese, 1 egg (medium).
Spices: A pinch of black pepper, a pinch of nutmeg, some fresh mint (optional).
Extra: 50ml extra virgin olive oil (for brushing), sesame seeds for topping.
Preparation
Prepare the Filling: Mash the feta in a bowl using a fork. Mix in the yogurt (or Mizithra) and the egg until it forms a creamy mass. Season with pepper and nutmeg.
Cut the Dough: Cut the phyllo sheets into long strips (approx. 8–10 cm wide).
Filling: Brush a strip lightly with olive oil. Place a teaspoon of the filling at the bottom end of the strip.
Folding: Fold one corner of the dough over the filling to form a triangle. Continue folding the triangle diagonally upwards (like a flag) until you reach the end of the strip.
Baking: Place the triangles on a baking sheet, brush again with olive oil, and sprinkle with sesame seeds. Bake at 180°C (350°F / fan oven) for about 15–20 minutes until golden brown.
Zero-Waste Tip & Environment
Rescue Dough Scraps: Don't throw away small leftover pieces of phyllo! Cut them into strips, brush them with honey and cinnamon, and bake them briefly for a quick, sweet, and crunchy dessert.
Eggshells: The shell of the egg used can be crushed and used as a natural calcium fertilizer for your herbs on the balcony.
Drink Pairing
The saltiness of the feta pairs perfectly with a glass of Ouzo Loukatos on ice or a crisp, chilled Rosé wine made from Agiorgitiko grapes.
| Nutrient | Amount (per 100g) |
| Energy | 315 kcal |
| Fat | 19 g |
| of which saturates | 9 g |
| Carbohydrates | 24 g |
| of which sugars | 1.5 g |
| Protein | 12 g |
| Salt | 1.2 g |
Ingredients:
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