Greek Cheese Puffs, called Tiropitakia in Greek, are crispy phyllo dough triangles filled with a bold feta cheese filling. They are the perfect little appetizer. I like to serve them hot out of the oven with some cold appetizers like Olives and Salami, my Goat Cheese Stuffed Figs, or Grilled Artichokes.
Cooking with Mrs. Maltezos
Joe’s “other brother”, George, is Greek. When his mom, Mrs. Maltezos, would come to visit I always made a point of cooking with her. I wrote down the recipes as best I could as she didn’t measure anything (and didn’t speak much English for that matter). We bonded over cooking. She was the stereotypical little old Greek woman who acted like I never did anything right, but deep down she was thrilled that I would spend time cooking with her. She made sure to tell her sons how much she liked me. This is one of her recipes.
Greek Cheese Puffs freeze well
This recipe makes a lot of Greek Cheese Puffs so we would bake some and freeze the rest. That worked out great. When you want some there is no need to defrost them. Just put them in the oven and bake them. You’ll have a quick appetizer or snack in minutes.
Working with phyllo dough
Don’t be afraid to work with phyllo dough. It can be a little tricky, but you’ll get the hang of it. Just remember a few tips, first defrost your phyllo dough overnight in the refrigerator. Secondly, when you have it out on the counter, be sure to keep it covered with a damp cloth. You don’t want it to dry out. Lastly, be gently with it. Don’t brush it too hard or yank it. If it tears a little, its ok as you’ll fold these cheese puffs up like a flag so there will be many layers of phyllo. No one will notice if they aren’t perfect. They will still taste delicious!