Tiropitakias - brick pastry triangles filled with fresh cheese Recipe
Tiropitakias - brick pastry triangles filled with fresh cheese
Flavors of Greece
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Baking time: 40 minutes

Difficulty: Average
Chef's Note

A traditional Greek Easter dessert

Delicious tiropitakias from Tinos are a specialty of this island, a sacred pilgrimage spot for Greeks. And you can't deny there is something divine about tiropitakias!

You can simplify the recipe by buying phyllo dough. You wil have to use 3 sheets of well-buttered (or buttered and oiled) pastry.

- 1 kg (2 1/4 lb.) drained fresh fromage blanc (cow's, sheep's or goat's milk fresh white cheese)
- 5 eggs (add a 6th if necessary to thin the mixture)
- 600 g (1 lb. 5 oz.) sugar
- Mastica powder
- Vanilla powder
- Zest of a dried orange (to make it easier to remove the zest)

- 1 kg (2 1/4 lb.) flour
- A little raki or other alcohol
- Orange zest
- 5 eggs
- A little salt

To finish
- Melted butter


  1. Combine all the ingredients to obtain a texture that is neither too runny nor too firm. If the mixture is too firm, add the sixth egg.


  1. Combine all the ingredients to form a smooth dough. If the mixture is too dense, add a little orange juice.
  2. Roll the pastry out into very thin sheets.

Assembly and baking

  1. Cut the pastry into 25 x 5 cm (10 x 2") strips.
  2. Place a half teaspoonful of the cheese mixture on one end and fold over a corner to form a triangle. Repeat until the filling is used up.
  3. Place the triangles on a buttered baking sheet.
  4. Preheat the oven to 170° C (325° F). Sprinkle the tiropitakias with sugar. Bake for 40-45 minutes.
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