Known as tyropitakia with fyllo, these Greek cheese pastries are ideal for parties, aperitifs and buffets. Can be done in the oven or in the airfryer to make them wonderfully crispy with just a little olive oil. Check also my other version of tyropitakia (Kourou) that are also yummy! and can be done in the air fryer too.
Ingredients
150 g feta cheese
100 g Gruyère, grated
100 g Emmental, grated
1 egg
Freshly ground black pepper
6–8 filo pastry sheets
Olive oil, for brushing
Instructions
Make the filling. Crumble the feta into a bowl and mix with the grated Gruyère, Emmental, egg and black pepper.
Prepare the filo. Cut the sheets into long strips, about 5–6 cm wide. Keep the unused pastry covered with a clean, slightly damp tea towel to prevent it from drying out.
Fold the triangles (or rolls). Brush a strip lightly with olive oil. Place a teaspoon of filling near one end, fold diagonally to form a triangle (see photos), then continue folding over itself to the end of the strip. Brush lightly with olive oil. Alternatively, you can make rolls that fit better to an airfryer, but the traditional shape are the triangles.
Bake/Air fry. Preheat the oven or the air fryer to 180°C. Arrange the triangles in a single layer and cook for 8–12 minutes, turning halfway if needed, until golden and crispy. Cooking times may vary by appliance.
Serve warm. Allow them to cool slightly before serving so the cheese filling can settle.
Tips for perfect tyropitakia
Don't overfill the triangles, or the filo may open during cooking.
Keep the pastry covered while assembling.
Cook in batches to ensure even browning.
Prepare the triangles ahead and refrigerate until ready to cook.
Crispy, cheesy and made for sharing — a little taste of Greece in every bite! Καλή όρεξη! ❤️
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