Cheese And Leek Pie Tyropitta Recipes

GREEK CHEESE PIE - TIROPITA

Steps:

• Preheat oven to 350* F.
• Melt the butter in a small saucepan over medium heat.
• Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
• In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
• Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
• Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
• Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
• Score gently with a sharp knife.
• Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
• Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA)

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!

TIROPITA (GREEK CHEESE PIES)

Steps:

• Preheat your oven to 350F.
• In a large bowl, mix together the cheeses. Taste and add a pinch of salt as necessary.
• Add the eggs and mix well.

CHEESE AND LEEK PIE (TYROPITTA)

Steps:

• Preheat oven to 350 degrees F.
• Saute onion in butter and oil until golden.
• Add leeks and cook over low heat for 10 - 12 minute until soft.
• Lightly grease a 9 inch round springform cake pan.
• Sift flour and soda into a bowl.
• Stir in eggs, then yogurt and feta cheese and finally the leek/onion mixture.
• Set aside 2 Tbs of the grated cheese and add the rest to the batter with the dill. Mix well and season.
• Spoon mixture into prepared pan and level the surface.
• Sprinkle the reserved grated cheese evenly over the top.
• Bake for 40-45 minutes, until golden brown.
• Let pie cool completely before removing from pan.
• Serve in wedges, drizzled with EVOO, garnished with lemon wedges, olives and radishes.

LEEK, CHEESE & POTATO PIE

Steps:

• To make the pastry, sieve the flour into a large mixing bowl and add 1 tsp sea salt. Coarsely grate in the cold butter, then use your fingertips to work into the flour until it resembles breadcrumbs. Pour over the vodka and use a butter knife to mix it in, then pour over 2 tbsp cold water and stir again with the knife. If you need to, add a little more water until it comes together as a dough, about 1-2 tbsp. Lightly knead the pastry to a smooth dough in the bowl, dust lightly with flour and wrap in baking parchment. Rest for at least 30 mins.
• Peel and cut the potatoes into 5mm- thick slices and put them in a lidded saucepan. Cover with cold water, add a generous pinch of salt, bring to the boil with the lid on, then lower to a simmer and cook for 8-10 mins until just tender. Drain and leave to steam-dry.
• In a large non-stick frying pan, heat the olive oil, bay leaf and butter together over a medium heat, then add the leek and onion. Season well and add a good grating of nutmeg. Cook, stirring, for 8-10 mins, until softened. Add about 100ml water, and cook until most of it has evaporated. Discard the bay leaf and stir in both the mustards and parmesan. Set aside to cool. Butter and flour a 20cm round pie dish.
• Roll ¾ of the pastry out on a lightly floured surface in a circle larger than the pie dish, then line the dish. Roll the rest into a large circle for the lid and chill both for 10 mins. Heat the oven to 200C/180C fan/gas 6.
• Spoon a layer of the leek mixture into the lined dish, grate over some cheddar and top with a layer of potatoes and the melting cheese slices. Repeat the layering until you have filled the pie dish - press down to compact it.
• Brush some of the egg around the edges, top with the pastry lid and crimp together. Egg wash the lid, scatter over some sea salt and cut two slits in the lid. Bake for 45-50 mins until golden.
• Remove from the oven and allow to sit for 10 mins, then slice and serve with a watercress salad, if you like.

CHEESE, SWEDE & LEEK PIE

Steps:

• First, make the pastry. Tip the flours into a bowl and mix with the parmesan, thyme and cayenne pepper. Rub in the butter until it resembles breadcrumbs, then pour in 2-3 tbsp of cold water. Mix it in with a cutlery knife, then use your hands to bring together into a dough - you might need to add a bit more water. Knead the dough briefly until smooth, then split in half, press into two discs - one larger than the other - wrap in cling film, and refrigerate for 30 mins.
• Meanwhile, put the leek, swede, milk, a large pinch of salt and the bay leaf in a pan and bring to the boil. Simmer for 10-15 mins until the swede is tender. Season with black pepper and nutmeg. Strain through a sieve, reserving the milk, and put the veg in a bowl. Using the same saucepan, melt the butter, then add the flour and cook for 2 mins. Slowly pour the milk back into the pan, whisking constantly to create a silky sauce. Stir in the cheddar and wine and stir until it's melted, then remove from the heat and allow to cool for a couple of mins before adding 1 beaten egg and the mustard. Season and stir the veg into the mix.
• Heat the oven to 200C/180C fan/gas 6. Butter and flour a 23cm pie dish. Roll the pastry out into two discs, using the large disc first to line the dish. Spoon in the filling, and brush a little of the sauce from the filling onto the edges of the pastry. Press the other disc on top and crimp the edges. Make two slits in the top of the pastry, brush with the remaining egg and bake for 30-35 mins until golden.

TIROPITA (GREEK SAVOURY CHEESE PIE)

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.

CHEESY LEEK & POTATO PIE

Steps:

• Put the leeks, butter and herbs in a pan, cover and cook over a low heat for about 20 mins until very soft, stirring occasionally. While the leeks are cooking, put the potatoes in a pan of cold water, bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt if you want. The filling can now be chilled for use the following day, if you like.
• Heat oven to 200C/fan 180C/gas 6. Divide the pastry in two and roll one of the pieces to the size of a dinner plate. Transfer this to a baking sheet and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first. Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden. Leave to rest for 10 mins before cutting into wedges and serving with beans or greens.