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
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.
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.
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
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.
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
TIROPETES
Straight from Athens! Feta and Monterey Jack cheeses are mixed into a sauce with parsley and used to fill phyllo triangles in this delicious Greek appetizer.
Provided by HAPPYCOOKER03
Categories Appetizers and Snacks Pastries
Time 1h
Yield 100
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.
- When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.
- Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out.
- Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough.
- Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.
Nutrition Facts : Calories 54.7 calories, Carbohydrate 3 g, Cholesterol 17.6 mg, Fat 4.1 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 96.5 mg, Sugar 0.4 g
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.
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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TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA ...
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4.8/5 (671)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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