TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA)
Looking for a traditional Greek Tiropita recipe? This delicious Greek cheese pie filled with a rich feta filling, wrapped in golden-brown crispy phyllo will amaze you.
Provided by Eli K. Giannopoulos
Categories Sides
Time 1h25m
Number Of Ingredients 11
Steps:
- 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.
- Bake the tiropita in a preheated oven at 180C for 45-50 minutes, until the phyllo is crisp and golden. Let it cool down for a while before serving. Enjoy!
Nutrition Facts : ServingSize 1 piece, Calories 297kcal, Sugar 1.7g, Sodium 559.6mg, Fat 21.2g, SaturatedFat 9.9g, UnsaturatedFat 9.9g, TransFat 0.3g, Carbohydrate 14.3g, Fiber 0.6g, Protein 12.6g, Cholesterol 84.6mg
GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)
A delicious traditional Greek Tiropitakia recipe, the perfect little treat for any time of the day! For this Greek feta cheese triangles recipe the feta cheese is crumbled and mixed with two different kind of cheese and then wrapped with phyllo pastry, forming a triangle, brushed with melted butter or olive oil and baked until golden and crispy, to perfection.. Simply delicious!
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 35m
Number Of Ingredients 10
Steps:
- For the beginners at working with phyllo, check the handling tips before starting.
- 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).
- Preheat the oven at 180C and start preparing the tiropitakia.
- Spread one sheet of the phyllo dough on the kitchen counter and with a cooking brush drizzle with some melted butter or olive oil. Spread one more sheet on top and drizzle with some more butter.
- Cut the sheets into three or four lanes (depending on if you like the tiropitakia to be small or larger). At the end of each lane add one tablespoon of the filling. Fold one corner to form a triangle and continue folding the triangle upon itself, until the entire piece of phyllo is used. Continue with the rest phyllo sheets and filling.
- Oil the bottom of a large baking tray, place the tiropitakia and brush them with some melted butter on top. Bake in preheated oven at 180C for 25-30 minutes, until golden and crispy.
- Serve this delicious Greek feta cheese triangles as a great starter with some Greek salad aside.
Nutrition Facts : ServingSize 1 piece, Calories 93kcal, Sugar 0.6g, Sodium 226.4mg, Fat 5.7g, SaturatedFat 3g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 5.8g, Fiber 0.2g, Protein 4.5g, Cholesterol 4.5g
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
TRADITIONAL TIROPITA RECIPE BY TASTY
Tiropita, also known as Greek cheese pie, is one of the most common appetizers you will find on a Greek table. It's beloved for its crunchy, buttery layers of filo, wrapped around a creamy filling of Greek feta and cream cheese. Tiropita is perfect for any occasion, whether you're in need of a quick, impressive appetizer for a dinner party or simply looking to add something new and exciting to your next meal.
Provided by Christina Kavalis
Categories Bakery Goods
Time 48m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C).
- Crumble the feta into a medium bowl. Add the cream cheese, eggs, dill, if using, salt, and pepper and mix with a rubber spatula until just combined. The filling will be slightly chunky from the feta.
- Use a pastry brush to lightly grease an 11½ x 9-inch (27 x 22 cm) baking dish with a thin layer of melted butter. Place a sheet of filo dough over the bottom of the pan (the edges will hang over the sides of the pan slightly) and brush with more melted butter. Repeat with 4 more sheets of filo.
- Spread the filling over the filo in an even layer. Fold the edges of the filo over the filling (this will ensure the filling will not spill out during baking.
- Cut the remaining 3 sheets of filo in half crosswise. Stack each half-sheet of filo over the filling, brushing each layer with melted butter. Tuck the sides of the filo around the filling. Brush the top layer of filo with any remaining melted butter.
- Bake the tiropita for 40 minutes, until golden brown. Remove from the oven and let cool for 15-20 minutes.
- Cut the tiropita into 9 pieces and serve.
- Enjoy!
Nutrition Facts : Calories 694 calories, Carbohydrate 25 grams, Fat 55 grams, Fiber 4 grams, Protein 23 grams, Sugar 6 grams
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
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.
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
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
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