TIROPITA
I have seen many versions of this recipe. This is my mother-in-law's, and she is a great cook.
Provided by Maine_diner
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 15
Number Of Ingredients 11
Steps:
- Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
- Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
- Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
- Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 18.3 g, Cholesterol 119.4 mg, Fat 25.1 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 15.3 g, Sodium 821 mg, Sugar 3 g
TYROPITA (CHEESE PHYLLO PIE)
Similar to Spanakopita but without the spinach. Work quickly with the phyllo and keep the sheets you are not working with covered or it will dry out quickly. Cook time includes refrigeration time. From a church cookbook (Assumption Greek Orthodox Church).
Provided by Outta Here
Categories Savory Pies
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9 x 13-inch baking dish.
- Combine feta, cottage cheese, salt and eggs. Mix well.
- Take half of the phyllo sheets from package and cover the rest. Center 1 sheet in baking dish and brush quickly with melted butter. Repeat with remaining half of sheets. The sheets will extend over the sides of the dish.
- Spoon in the cheese mixture and spread evenly of sheets. Fold the overhanging sides and ends over the filling.
- Top with remaining sheets, as above, brushing each with butter. Tuck sides and ends inside dish to seal in the filling.
- Refrigerate 1 hour.
- Preheat oven to 325°F
- With a sharp knife, score top of pie into 4 strips lengthwise and then crosswise.
- Bake until crisp and golden, about 1 hour.
- Remove from oven and let stand 10 minutes. Cut through scored lines and serve.
GREEK CHEESE PIE
This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Mix feta cheese and eggs together in a bowl for the filling; set aside.
- Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
- Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
- Repeat with remaining phyllo, oil, and filling to assemble the second pie.
- Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 9.7 g, Cholesterol 60.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 457.4 mg, Sugar 1.4 g
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- Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
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- Prepare the filling for the tiropita. The traditional tiropita recipe calls for feta cheese. In a large bowl, add the eggs, feta cheese and kaseri. Using a fork, crumble the feta and incorporatee all ingredients. Add the milk. Season with fresh ground pepper and freshly grated nutmeg. Blend well until mixture is rich and well incorporated. Put the mixture aside.
- For this tiropita recipe you will need a 30 cm / 12 inches baking pan. With a pastry brush, grease the bottom and sides of the pan. Place one sheet of phyllo at the bottom of the pan and with the brush sprinkle some olive oil. Repeat the procedure with another two layers of phyllo sheets for the bottom of the tiropita.
- Pour in the feta cheese mixture and smooth with a spatula. Use a knife to trim the four edges of the overhanging phyllo. Roll the excess phyllo inside the pan, covering the mixture.
- Top the tiropita with the rest of phyllo sheets. Make sure to oil each one, before adding the other. Brush the top with oil, sprinkle with water and sesame seeds. Scar the top phyllo with a sharp knife.
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4.8/5 (691)Total Time 1 hr 25 minsCategory SidesCalories 297 per serving
- If you choose to prepare this Greek tiropita recipe with commercial phyllo dough, it is important to thaw completely the phyllo dough by putting it in the fridge from the previous day. For the beginners at working with phyllo, check the handling tips before starting.
- Prepare the filling for the tiropita. This traditional tiropita recipe, calls for three different kind of cheese for extra flavour! Use a fork to crumble the feta cheese into a large bowl and add the beaten eggs along with the rest of the grated cheese and heavy cream. Chop some fresh mint and add to the mixture. Season with freshly ground pepper and blend well with a spoon. Place the mixture in the refrigerator for 20-30 minutes.
- For this tiropita recipe you will need a large baking tray, approx. 20*30 cm. Using a pastry brush, butter the bottom and sides of the tray. Place one sheet of phyllo at the bottom of the pan and with a cooking brush sprinkle some olive oil or melted butter. Repeat the procedure, adding 4-5 more sheets of phyllo dough. You will use 5-6 phyllo sheets for the bottom of the tiropita.
- Pour in the feta cheese mixture and smooth with a spatula. With a knife trim some of the excessive phyllo, and fold the excess phyllo sheets flaps over the mixture. Top the tiropita with 4-5 more phyllo sheets, making sure to oil or butter each one, before adding the other; roll in the edges. Brush the top with oil or butter, sprinkle with water and sesame seeds. If using commercial phyllo dough to make this tiropita recipe make sure to scar the top with a sharp knife, to help release the steam.
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