Step 1

The night before making your individual tiropita, make sure to remove your phyllo dough from the freezer. Allow thawing in the fridge.

Step 2

In a large pot, heat 2 tbsp butter on medium heat for around 30 seconds.

Step 3

Add the onions and saute until softened, about 4-5 minutes. Stir often to avoid burning.

Step 4

Once the onions have softened, remove from the heat.  Add them to a bowl with the crumbled feta, shredded graviera cheese, egg, cream, salt and pepper. Mix together to combine.

Step 5

Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.

Step 6

Melt 1/2 cup butter and set it aside. Have it ready with a brush to gently coat your phyllo.

Step 7

It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.

Step 8

Gently place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.

Step 9

Using your brush, coat the whole thing with melted butter.

Step 10

Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.

Step 11

Scoop approximately 1 heaping tbsp of the filling 1 – 2 cm away from the edge of one strip.

Step 12

Roll the phyllo dough directly over the filling to fully cover it.

Step 13

Next complete a diagonal fold towards one side, to begin a triangle formation.

Step 14

Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.

Step 15

Arrange onto the baking tray and lightly brush with any of the leftover melted butter (if there isn't any use olive oil). Top each with a pinch of sesame seeds.

Step 16

Complete these steps until all of the filling is used.

Step 17

Bake for 20 – 25 minutes, until golden brown and crisp. Drizzle with honey and sprinkle on some chili flakes if desired. Enjoy!