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
TIROPITES
These are little cheese puff triangles, this size is excellent for an appetizer, for dinner entree, use full sheet of phyllo and make larger. Tiropetes can be frozen,uncooked, layered with wax paper. They can be baked right out of the freezer. Posting for ZWT II Greece Taken from a cookbook my late DM purchased at the Sacramento Greek Festival, prepared by members of the Greek Orthodox Church here.
Provided by Chabear01
Categories Cheese
Time 53m
Yield 24 tiropites, 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs well. Add ricotta and cream cheese to eggs and beat to a thick creamy consistency. Add salt and pepper and blend well.
- Place a sheet of phyllo dough on work surface. Cut into three strips, lengthwise. Brush top side of each strip with melted butter. Drop a teaspoon of cheese mixture on edge of lower corner of strip, fold over one edge to meet the other, continue to fold side to side (like folding a flag). Brush entire triangle with melted butter and lay seam side down on baking sheet.
- Bake at 350°F for 15 - 18 minutes, until golden brown. Serve hot.
Nutrition Facts : Calories 183.6, Fat 13.7, SaturatedFat 8.2, Cholesterol 62.9, Sodium 278.4, Carbohydrate 10.7, Fiber 0.4, Sugar 0.5, Protein 4.5
TIROPITA (GREEK SAVOURY CHEESE PIE)
Make and share this Tiropita (Greek Savoury Cheese Pie) recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 1h20m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Thaw phyllo dough completely.
- Melt the 6 tablespoons butter in a large saucepan.
- Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
- Slowly whisk in the milk.
- Cook over medium heat, whisking constantly, until sauce thickens.
- Remove from heat and let cool for 10 minutes.
- Quickly whisk the eggs into the sauce one at a time.
- Then stir in the cheese.
- Preheat oven to 375°F.
- Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
- Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
- Take one sheet at a time and place in baking dish.
- Brush phyllo generously with butter.
- Use about 6 sheets this way and then add 1/2 of cheese filling.
- Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
- Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
- Brush top generously with remaining butter.
- Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
- Make sure you don't cut right through pie.
- Bake for about 45 minutes to one hour, or until golden brown.
- (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).
- Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.
TIROPITAKIA (MINIATURE GREEK CHEESE PIES)
Make and share this Tiropitakia (Miniature Greek Cheese Pies) recipe from Food.com.
Provided by evelynathens
Categories Lunch/Snacks
Time 1h
Yield 16-24 pastries
Number Of Ingredients 11
Steps:
- Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
- Make the filling by mashing the feta until it crumbles.
- Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
- Cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
- Brush each leaf with the melted butter.
- Fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
- Again brush with butter and place 1 Tbsp.
- of the filling at the bottom of each leaf.
- Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
- Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
- Preheat oven to 375 degrees F.
- Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
- Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
- Serve hot or cool.
- Yields 16- 24 pastries.
TIROPITES
These are small Greek turnovers with a delicious feta cheese filling. They are best served fresh from the oven, while still very very hot, with cold drinks (retsina goes very well with feta). Makes a wonderful appetizer, or serve with Greek salad for a light supper. From Anna Thomas' The Vegetarian Epicure; suitable for ovo-lacto vegetarians.
Provided by Halcyon Eve
Categories Cheese
Time 1h15m
Yield 18 turnovers, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Place 1/2 lb of the filo on a flat work surface, covering unused sheets with slightly dampened paper towels to prevent drying out. Take one sheet at a time of filo, brush with butter or spray with olive oil spray, and stack sheets one on top of another until all of the 1/2 lb is used. Cut into 9 even squares of about 4 1/2 inches per side. Repeat with second 1/2 lb of filo. You should have 18 squares when done.
- Combine feta, parmesan, eggs, a small amount of oregano, and about 1 teaspoon of olive oil. Grind in a fair amount of black pepper (no salt is needed, because feta is very salty). Mix well.
- Coat 1-2 baking sheets with nonstick spray or line with parchment paper. Preheat oven to 350* F.
- Place a spoonful of cheese filling into the middle of each square of filo, moisten edges of square with a little water, and fold edges over to form a triangle. Press edges very firmly together to seal well. Repeat with remaining filo squares.
- Place turnovers on baking sheets. Brush turnovers with more butter or spray with olive oil spray.
- Place in hot oven and bake for about 30 minutes or until golden brown and very hot. Serve immediately.
GREEK CHEESE PASTRIES (TIROPITES)
Make and share this Greek Cheese Pastries (Tiropites) recipe from Food.com.
Provided by spatchcock
Categories European
Time 45m
Yield 60 tiropites
Number Of Ingredients 7
Steps:
- Mix together the cheeses, eggs, parsley, salt, and pepper. Cut the phyllo sheets crosswise into 3 rectangles. Place a rectangle on a work surface and gently brush with melted butter. Place 1 tablespoon (15 ml) of the cheese mixture in one corner.
- Fold the rectangles in half lengthwise to cover the cheese mixture.
- Fold the corner with the cheese mixture diagonally to make a point, and continue folding and rolling the triangle until the entire piece of dough is wrapped around the filling.
- Repeat with the remaining dough and filling. (The tiropites may be frozen at this point and baked directly from the.
- freezer.).
- Place on a lightly greased baking sheet and brush with melted butter.
- Bake in a preheated 425F oven until golden brown, 15 to 20 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 65.2, Fat 5, SaturatedFat 3, Cholesterol 24.3, Sodium 100.8, Carbohydrate 3.3, Fiber 0.1, Sugar 0.2, Protein 1.8
TRADITIONAL GREEK TIROPETES (CHEESE PHYLLO PIE)
The buttery and flakey phyllo is a great compliment to the cheese filling. Use more ricotta if feta is too bold of a taste. This is the way my mom makes it. Recipe taken from "The Complete Book of Greek Cooking, The Recipe Club of St. Pauls Greek Cathedral".
Provided by diamonds4heather
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Combine crumbled feta and ricotta cheeses.
- Add eggs and beat thouroughly, then parsley and mix well.
- Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
- Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
- Spread cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
- Place in a preheated 350 degree oven for 30 to 40 minutes.
- Serve while hot.
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- To prepare the tiropitakia, start by preparing the filling. Crush the feta cheese into a large bowl and add the grated cheese, the egg, a splash of milk, the yoghurt and season with freshly ground pepper. Mix well with a spoon to combine the ingredients. (At this point you can add some chopped fresh herbs if you like; some fresh dill or mint will surely lift the flavour).
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