READY IN 1 hr

Tiropetes

Read Reviews (17)

"Straight from Athens! Feta and Monterey Jack cheeses are mixed into a sauce with parsley and used to fill phyllo triangles in this delicious Greek appetizer." — HAPPYCOOKER03

Directions

Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.
When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.
Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out.
Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough.
Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 1 hr

Reviews More Reviews

Most Helpful Positive Review

Sep 03, 2006

These were great! I used the phyllo cups instead of the sheets, and they were a big hit. I will make these again. Using fresh parsley is a must. I also cut the serving size down considerably, and it worked out just fine. Thanks for the post happycooker03!

—njmom

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Most Helpful Critical Review

Mar 26, 2008

Not sure that I loved these. Working with phyllo is really painstaking sometimes. I made these twice, once as a test run and the other as an appetizer for Easter. The second time I made these I was in a bit of a rush and put more of the filling in than I should've. The first pan all exploded all over, leaving me with a bunch of triangular phyllo packets with what looked like egg salad all over them. Also, you can't really make these ahead of time or the phyllo will dry out, but you also don't want to ignore your guests while you're carefully folding phyllo packets in the kitchen! They're not great cold, so I'm sort of at a loss as to how to successfully make these for guests. They tasted good warm, and I upped the feta bit to make the filling thicker and easier to handle and to give more flavor to it. Not sure that I'll make these again.

—CHRISTYA

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19 Ratings

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Dec 03, 2005

These little cheese pies are delicious. Authentic taste of Greece, and fun to make! I made these for a work Christmas party and served tzatziki (also from this site) on the side. Everyone loved them - a great change from the same hors d'oeurves you see every year. Thanks for this treasure!

—HAPPYCOOKER03

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Nov 06, 2005

Great recipe! We used to make these when I catered but I couldn't remember the amounts for each ingredient. Thanks for sharing this treasure. It is a sure hit with crowds! I always made in advance and froze to make a party less stressful.

—SASHULTIS

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Jan 19, 2008

Absolutely fantastic!!! Adults and kids gobble them up. They are easy to make, but time consuming. Will try using the phyllo baskets next time and may prepare in advance and freeze (before baking). Tip: if making triangles, cut the phyllo with a knife before unrolling dough. Unroll just a third at a time. The rest will retain the right amount of moisture. Also, don't put in more filling then called for or it will ooze out during cooking.

—Daydra

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Dec 28, 2010

I wasn't sure how these were going to come out at first but they were great. I used the phyllo cups instead and made the filling ahead of time and kept it in the frig until ready to cook. If you use the cups do not over fill or they will spill over. Will definately make them again.

—Jenn

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Dec 26, 2006

These came out fantastic! I made these for our annual Christmas Eve party and they were the first things to go. The only problem with them was that they leaked while baking, which is probably my fault becuase I used less feta cheese ( 8 oz)than the recipe called for. I did make them ahead and froze them on a cookie sheet. I may try it with some fresh mint next time instead of the parsley. My brother likes them with some sugar or honey on top, so good! A little time consuming but very much worth it with all the compliments you will receive =)

—tasteeone

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Jun 01, 2008

this was fantastic! i used mozzarella instead of monterey jack, b/c i couldn't find it, and added about 1/4 cup parmesan b/c i was a few ounces short on the feta! i put the mixture in mini phyllo cups and they were gone within minutes! delicious appetizer! great flavor! i did add a little garlic powder when i put the salt and pepper in too!

—Nellie Fiorenzi

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Nutrition

Calories
55 kcal
3%

Carbohydrates
3 g
< 1%

Cholesterol
18 mg
6%

Fat
4.1 g
6%

Fiber
0.1 g
< 1%

Protein
1.5 g
3%

Sodium
100 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tiropetes

Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories: 55
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.5g 13 %
Cholesterol 18mg 6 %
Sodium 100mg 4 %
Potassium 16mg < 1 %
Total Carbohydrates 3g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 1.5g 3 %
Sugars 0.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 5 %
Iron 2 %
Thiamin 4 %
Niacin 4 %
Vitamin B6 2 %
Magnesium < 1 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.