Greek No Filo Cheese Pie Tiropitta Horis Filo Recipes

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GREEK NO-FILO CHEESE PIE (TIROPITTA HORIS FILO)



Greek No-Filo Cheese Pie (Tiropitta Horis Filo) image

I've taken this directly from a Greek cookbook that I purchased whilst on holiday in Crete. The author is Myrsini Lambraki, we love this as a light pie served with salad and its very easy to make.

Provided by Lou van

Categories     Savory Pies

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

400 g feta, cubed
150 g gruyere, grated
3 eggs
1 cup thick yogurt
250 g butter, melted
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 180°C.
  • In a large bowl combine butter, lightly beated eggs, baking powder, cheese, pepper, yogurt and flour.
  • Stir until thoroughly blended.
  • Lightly butter a wide baking pan and transfer mixture to the pan.
  • Bake for 30 - 35 minutes.
  • Let it cool slightly then cut into small squares.
  • Serve hot or cold.

TIROPITA - GREEK CHEESE PIE



Tiropita - Greek Cheese Pie image

Make and share this Tiropita - Greek Cheese Pie recipe from Food.com.

Provided by alligirl

Categories     Cheese

Time 1h30m

Yield 32 squares, 32 serving(s)

Number Of Ingredients 11

6 tablespoons butter
8 tablespoons flour
2 cups milk
1 teaspoon salt
1 dash nutmeg
1 lb feta cheese
1 cup grated kefalotiri (Cheese -- or Parmesan)
4 eggs
1/4 cup chopped parsley
3/4 lb phyllo dough (pastry sheets)
3/4 cup melted butter

Steps:

  • Melt butter in small saucepan over low heat; blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Cool.
  • Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.
  • Butter a 9X13 inch baking pan.
  • Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan.
  • Pour in the cheese filling and cover with the remaining pastry sheets, brushing each sheet with butter.
  • Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the pan to the other. Bake in a moderate oven until golden, about 45 minutes.
  • Cut into squares and serve hot.

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