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Tiropetes

Tiropetes

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HAPPYCOOKER03

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.

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Original recipe yields 100 servings

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Nutrition

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  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.
  3. 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.
  4. 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.
  5. 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.
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Reviews

njmom
15
9/3/2006

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!

HAPPYCOOKER03
13
12/3/2005

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!

SASHULTIS
13
11/6/2005

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.