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
TRADITIONAL TIROPITA - GREEK CHEESE PIE
Steps:
- Preheat oven at 350 F (180 C)
- Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
- In a large bowl smash the feta and anthotiro with a fork.
- Add the mint, dill and pepper and mix.
- In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
- Prepare your working area so that you have space to spread the phyllo.
- Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
- Spread the cheese mixture over the phyllo making sure it is spread evenly.
- Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
- Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
- Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
- Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
- Let it cool for 15 minutes and cut in pieces.
- Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.
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
GREEK SPINACH PIES (SPANAKOPITA) RECIPE BY TASTY
Here's what you need: olive oil, green onion, fresh spinach, garlic, feta cheese, ricotta cheese, fresh dill, fresh parsley, salt, pepper, phyllo dough
Provided by Pierce Abernathy
Categories Dinner
Yield 8 triangles
Number Of Ingredients 11
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large pan over medium heat, cook the green onions and garlic in the olive oil until soft.
- Add half the spinach, giving time for some to cook down before adding the rest.
- Once the spinach has cooked down, transfer to a medium mixing bowl to cool slightly.
- Add the feta, ricotta, egg, dill, parsley, salt and pepper, and mix until evenly spread.
- Set in refrigerator.
- Lay out one sheet of phyllo dough on a dry surface. Using a pastry brush, coat evenly with olive oil.
- Add another sheet of phyllo dough on top of the oiled sheet and repeat the oiling process. Continue until there is a stack of 4 oiled sheets. Repeat process on a new stack with remaining 4 sheets.
- Cut your dough into 4 sections using a pizza cutter.
- With a single section, add a spoonful of your spinach mix and begin folding over your pastry, brushing each fold with oil. Repeat this process for the remaining sections.
- Bake in a preheated oven for 25-30 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 190 calories, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 9 grams, Sugar 2 grams
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
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
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TIROPITA RECIPE (AUTHENTIC & EASY GREEK CHEESE PIE)
From mygreeksalad.com
5/5 (1)Total Time 1 hr 15 minsCategory Breakfast, Lunch, SnackCalories 330 per serving
- Prepare the filling for the tiropita. The traditional tiropita recipe calls for feta cheese. In a large bowl, add the eggs, feta cheese and kaseri. Using a fork, crumble the feta and incorporatee all ingredients. Add the milk. Season with fresh ground pepper and freshly grated nutmeg. Blend well until mixture is rich and well incorporated. Put the mixture aside.
- For this tiropita recipe you will need a 30 cm / 12 inches baking pan. With a pastry brush, grease the bottom and sides of the pan. Place one sheet of phyllo at the bottom of the pan and with the brush sprinkle some olive oil. Repeat the procedure with another two layers of phyllo sheets for the bottom of the tiropita.
- Pour in the feta cheese mixture and smooth with a spatula. Use a knife to trim the four edges of the overhanging phyllo. Roll the excess phyllo inside the pan, covering the mixture.
- Top the tiropita with the rest of phyllo sheets. Make sure to oil each one, before adding the other. Brush the top with oil, sprinkle with water and sesame seeds. Scar the top phyllo with a sharp knife.
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