Savory Greek Cheese Pies Tiropitakia Recipes

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.

Steps:

• 1. Preheat your oven to 375F. In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
• 2. On a clean flat surface, bring out your phyllo dough.
• 3. Open it flat.
• 4. Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
• 5. If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
• 6. When you are ready to make the tiropitakia, divide your dough into strips.
• 7. It's much easier to do all the cutting at once, then cover the dough and take out what you need.
• 8. If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
• 9. To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time. Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
• 10. You can decide which side you work with, I alway's start with the right top corner for some reason. Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
• 11. Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
• 12. Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
• 13. Working now with the RIGHT top pointy part, bring it down straight on the right.
• 14. Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece. Place on a plate till ready to use.
• 15. When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
• 16. These can be eaten as is, totally addicting, and so elegant on a plate. The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like. I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!! Enjoy!!

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.