Tiropitas, Greek cheese-and-egg filled phyllo triangles, are a staple on my family’s holiday table. What’s more, they’re not complicated and can be made ahead and stashed in the freezer, making them perfect to have on hand for entertaining. When my freezer is stocked with frozen, unbaked tiropitas, I can rest easy knowing any guests will not starve if I’m still wrapping things up in the kitchen. Just pop the frozen triangles into the oven straight from the freezer, and 20 minutes later they’ll be done. If you phyllo, you will love these spanakopita strudels, and if you love Greek food, you will love this 5-Ingredient Greek Salad Dressing, this olive tapenade, and this tzatziki recipe. Red eggs for Greek Easter.

How to Make Tiropitas, Step by Step

Gather your ingredients: feta, eggs, cottage cheese. Combine them in a large bowl. Butter a sheet of phyllo. Cut it into 2-inch wide strips. Place a teaspoon of the filling at the bottom; then fold into triangles: Place the assembled tiropitas on a parchement-lined baking sheet. At this point the tiropitas can be frozen (see notes in the recipe box below). Meanwhile, find someone to help make biscotti, while the tiropitas bake: And get your bounces in! Remove the tiropitas from the oven when they are evenly golden. 4.9 from 18 reviews

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