Growing up my grandmother would make these for every single get together or holiday. There wasn’t an event on my father’s side of the family that didn’t feature these delicious phyllo cheese pies. Known as Tiropita in Greece — which literally means cheese bread — we just called them “Cheese Triangles” and asked for more!
Working with phyllo can be a pain. It is very delicate and always seems to do the exact thing you don’t want it to. My first piece of advice is to take your time and relax, phyllo can’t be rushed and it doesn’t like to be muscled around. Go slow and everything will work out just fine.
My second piece of advice, which is arguably more important than my first, is to make sure you let your phyllo dough thaw completely before trying to use it. I like to let it sit in the fridge for at least a day before I even attempt to use it. Frozen phyllo dough is completely unworkable, and if you want to avoid a tantrum, definitely let yours thaw fully.
Finally, when working with phyllo, its to relax and remember that even if it’s not “perfect” it will be delicious either way!
Make sure to use a medium, all-purpose extra virgin olive oil, and brush your phyllo sheets liberally when applying it. The oil helps keep the phyllo crispy as it bakes, and the mellow olive flavor balances well with the salty feta cheese.