Tiropetakia (Spinach and Feta Filled Phyllo Triangles)

Tiropetakia (Spinach and Feta Filled Phyllo Triangles) created by epagoza_7427429

A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Drain the spinach -- squeeze out all excess liquid.
  • Mix with the cheeses and add the egg, lemon peel, a little nutmeg, salt and pepper.
  • Place a sheet of phyllo dough on a cutting board and brush with melted butter. With a sharp knife, cut the sheet into 5 pieces, each about 3 inches wide.
  • Place a scant 1 T. filling at the bottom of each piece (don't fill it too full or the phyllo won't be able to crisp up over the filling), and roll up so as to form a triangle (think flag folding). Move one side to the other until the whole is rolled up. Contine with remaining phyllo and spinach mixture until all spinach is gone.
  • Bake on a buttered cookie sheet at 400 degrees F. for about 15-20 minutes, or until lightly golden brown.
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RECIPE MADE WITH LOVE BY

@LifeIsGood
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@LifeIsGood
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"A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!"

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  1. Ana M.
    Jeff Smith, RIP. I just made these again, and they are awesome. They're a bit smaller than the ones in the picture. I made those, too, and uploaded that picture years ago.
  2. Ana M.
    If you want to reduce fat content, trying mixing butter and olive oil. Use fresh nutmeg, and fresh pepper when possible. I used Himalayan sea salt--just a few cranks from the grinder.
  3. Jostlori
    We loved this! My first few folding attempts were flops (no pun intended), but the last few looked pretty good. They flavors were spot on, really loved the addition of the nutmeg. We will definitely be making these again! Made for Culinary Quest 2016.
  4. epagoza_7427429
    Tiropetakia (Spinach and Feta Filled Phyllo Triangles) Created by epagoza_7427429
  5. Food 4 Soul
    I have been using this recipe for many, many years. It comes from Jeff Smith's "The Frugal Gourmet" cookbook. Be sure to keep the philo dough moist by covering with a damp towel until you're ready to use. I add a couple dashes garlic powder to the cheese mixture. Freshly grated nutmeg really enhances the flavor as well. It is salty because of the feta cheese, so get low salt cottage cheese if available.
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