Many favorite Greek pitakia (small filled pies) are made in triangles, including tyropitakia, a delicious cheese pie, and hortopitakia, made with greens and herbs. Follow these photos through the folding process.
Start with commercial phyllo that has been defrosted, and cut with a sharp knife or scissors into strips about 3 inches wide and 12-18 inches long - and use your favorite filling.
These pies are generally baked (but can be fried), so follow recipe directions about brushing the phyllo with butter or oil before folding.
Note: In these photos, I'm using homemade phyllo, but achieving the necessary thinness is difficult, so commercial phyllo for pastries might be a better choice.
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- Place the filling at one end of the strip of phylloFolding phyllo triangles
- Fold to form a triangle at the end of the stripFolding phyllo triangles
- Take the pointed end and fold upFolding phyllo triangles
- Take the corner with the filling and fold over to the opposite sideFolding phyllo triangles
- Take the pointed end and fold upFolding phyllo triangles
- Take the corner with the filling and fold over to the opposite sideFolding phyllo triangles
- Take the pointed end and fold upFolding phyllo triangles
- Take the corner with the filling and fold over to the opposite sideFolding phyllo triangles
- At the end of the strip, make the final foldFolding phyllo triangles
- Done!Folding phyllo triangles
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