TYROPITAKIA-CHEESE PIES
Provided by Cat Cora
Categories dessert
Time 1h50m
Yield 15 to 20 servings, as hors d'
Number Of Ingredients 10
Steps:
- To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.
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
VIRGINIA'S GREEK TYROPITA
The most delicious version I have ever eaten - this even beat the version I ate while in Greece. I attended a Greek festival at St Barbara Greek Orthodox Church in Orange CT, and the lady who prepared this dish was kind enough to share the recipe on the spot. She has made it so many times, she knows it by memory. She said that salt is not needed as the feta is already salty enough. NOTE: It is very important to use the correct size pan as specified in the instructions. Using a 9x13 pan will not produce the correct result.
Provided by HeatherFeather
Categories Cheese
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine.
- Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11" x 14") and place a sheet or two of phyllo pastry to cover the pan.
- Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter).
- Spread filling evenly in pan.
- Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
- Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer).
- Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.
ZEKE'S TYROPITAS
Provided by Katy Sparks
Categories Egg Appetizer Bake Feta Spring Cottage Cheese Parsley Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves many (makes 36-48 small turnovers)
Number Of Ingredients 8
Steps:
- Make the filling:
- Fold together the cheeses, eggs, parsley, and salt and pepper in a small bowl.
- Assemble the tyropitas:
- For every 6 turnovers, you should use 2 layers of phyllo, liberally brushing each layer with melted butter. To assemble, start at the shorter end of the phyllo rectangle and cut into 6 even strips. Beginning at the far left lower corner of each strip, place 1/2 teaspoon of filling, and like folding an American flag, begin making right-angle turns until you have reached the end of the strip and you have a triangle-shaped pastry. Brush the turnovers liberally with butter and place them on wax paper. When all the triangles have been made, place them between layers of wax paper in a box or snap-top container and freeze. They can also be baked and eaten right away.
- Preheat your oven to 400°F, and bake the pastries for 12 minutes on an ungreased cookie sheet (they already have enough butter). If they have been frozen they can go directly from the freezer to the oven for 20 minutes. They will be a pale golden color and very hot inside, so be careful with the first bite!
- Phyllo Dough
- Working with phyllo dough can be a frustrating experience if you ignore one important rule: Always defrost the dough slowly, overnight in your refrigerator. If you try to rush it you will lose half a box to sticky layers. Always keep the phyllo covered with a dry kitchen towel while working with it and brush layers liberally with melted butter.
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- Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Brush it with butter. Run a knife down the piece of dough every two inches or so — this should yield six to seven strips. (See photo above.)
- Place one teaspoon of cheese mixture at the end of each strip. Fold over corner to make a triangle. Continue folding from side to side till you get to the end of the strip. (See photos above.) Place on prepared pan. Brush tops with butter. Repeat process until you’ve used up all of your filling.
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