Tyropitakia Recipes

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TIROPITAKIA (LITTLE CHEESE PIES)



Tiropitakia (Little Cheese Pies) image

These can be made ahead and frozen for a quick snack when unexpected company shows up. Just tack on a few minutes to the baking time to compensate for their being frozen.

Provided by evelynathens

Categories     Cheese

Time 1h20m

Yield 48 pies

Number Of Ingredients 7

1/2 lb feta cheese
1 cup grated kefalotiri or 1 cup parmesan cheese
1/3 cup chopped parsley (chopped spearmint is also nice)
2 eggs
pepper
3/4 cup melted butter (or more)
1 lb phyllo dough (pastry sheets)

Steps:

  • Crumble or mash the feta cheese with a fork.
  • Add the grated cheese, parsley, eggs and pepper.
  • Cut pastry sheets in strips about 2x12 inches.
  • Stack them one on top of the other to prevent From drying.
  • Brush a strip of phyllo with melted butter, lay another strip on top and brush that one with butter too.
  • Put one teaspoon of the filling on the short end of the strip, facing you, and fold over one corner to make a triangle.
  • Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. (Remember how we were taught to fold a flag into a triangular shape? Think of that as you keep folding the dough over. You should have a nice, neat, triangular packet.)
  • Proceed in this manner with remaining pastry strips and filling until all are used.
  • Put"tiropitakia" on a buttered baking sheet, brush generously with melted butter and bake in a moderate oven for 15-20 minutes or until golden brown.
  • Serve hot.
  • You can also make these ahead, put on a baking sheet and freeze, unbaked. When frozen, just keep them in a ziploc bag and you can have tiropitakia at a moment's notice. Just add 5 more minutes to the baking time if you're using frozen ones.

GREEK FETA CHEESE TRIANGLES RECIPE (TIROPITAKIA)



Greek Feta Cheese Triangles Recipe (Tiropitakia) image

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

8 sheets of phyllo pastry
170g feta cheese, crumbled (6 oz.)
50g Gouda cheese, grated (2 oz.)
50g Parmesan, or regato or Kefalograviera (2 oz.)
1 egg, beaten
a splash of milk
2 tbsp full fat strained yoghurt
fresh mint or dill, chopped (optional)
olive oil or melted butter
freshly ground pepper

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

TYROPITAKIA-CHEESE PIES



Tyropitakia-Cheese Pies image

Provided by Cat Cora

Categories     dessert

Time 1h50m

Yield 15 to 20 servings, as hors d'

Number Of Ingredients 10

1/2 pound feta, crumbled
1/2 pound ricotta
1/2 cup kasseri, grated
1/4 pound cream cheese
1/2 pound butter, melted
Chopped parsley to taste
Grating nutmeg, to taste
2 eggs, well beaten
1 package commercial phyllo pastry
White pepper, to taste

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.

TIROPITA



Tiropita image

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

6 tablespoons butter
½ cup all-purpose flour
2 cups milk
1 teaspoon salt
1 pinch nutmeg
1 pound feta cheese
3 ounces grated Greek Kefalotiri cheese
4 eggs, beaten
¼ cup chopped fresh parsley
¾ pound phyllo dough, thawed
¾ cup melted butter for brushing

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

TYROPITAKIA RECIPE



Tyropitakia Recipe image

Tyropitakia are Greek cheese pies. Covered in a crispy sesame crust and drizzled with warm honey, these golden morsels are perfect for your next party.

Provided by Peter G

Categories     Side Dish     Snack

Time 55m

Number Of Ingredients 10

16 sheets fillo pastry
150 g butter (melted)
200 g ricotta cheese (fresh)
200 g feta cheese (crumbled)
50 g Pecorino (grated )
1 tsp nutmeg (freshly grated )
1 pinch white pepper
5 eggs ((2 for the filling and 3 for the coating))
200 g sesame seeds
chili infused honey ( to drizzle)

Steps:

  • Preheat your oven to 180 deg C and line a baking tray with baking paper.
  • In a large bowl combine the ricotta, feta, Pecorino, nutmeg, pepper and 2 eggs. Mix thoroughly to combine and set aside.
  • Take one sheet of fillo, lay it out width wise on a clean bench, brush with melted butter and layer another sheet of fillo on top. Proceed until you have a stack of 4 fillo sheets all brushed with butter. Cut out 5 vertical strips form the pastry (each should measure approximately 8cms)
  • Place one heaped tablespoon of the cheese mixture on the very top of the sheet allowing a few cms of space and press down lightly. Fold diagonally to form a triangle, then continue folding ensuring you keep a triangular shape. (Any excess fillo that remains can be "tucked in" by brushing it with a little extra butter).
  • Continue with the remaining fillo and filling until you end up with 20 pies. Dip each pie in the beaten eggs, drain any excess and then place onto a plate filled with sesame seeds. Cover each pie with the sesame seeds until all are done and bake in the oven for approx. 15 mins until golden.
  • When the pies come out of the oven allow them to cool for 5 minutes before drizzling them with the chilli infused honey.

Nutrition Facts : ServingSize 1 pie, Calories 858 kcal, Carbohydrate 122 g, Protein 23 g, Fat 30 g, SaturatedFat 11 g

TIROPITAKIA (MINIATURE GREEK CHEESE PIES)



Tiropitakia (Miniature Greek Cheese Pies) image

Make and share this Tiropitakia (Miniature Greek Cheese Pies) recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 1h

Yield 16-24 pastries

Number Of Ingredients 11

1/2 lb phyllo pastry, refrigerated
3/4 cup butter, melted
1/2 cup sesame seeds
1 egg yolk
1 cup emmenthaler cheese (Swiss) or 1 cup similar cheese, grated
1/2 cup feta
4 ounces ricotta cheese or 4 ounces cottage cheese
2 eggs, beaten lightly
2 tablespoons parsley, chopped
2 tablespoons of fresh mint, chopped
1/2 teaspoon fresh ground black pepper

Steps:

  • Remove the filo pastry from the refrigerator and let stand at room temperature about 1 hour.
  • Make the filling by mashing the feta until it crumbles.
  • Add to this the eggs, Emmenthal cheese, ricotta, parsley, mint and pepper and blend well.
  • Cut each filo leaf into a strip 6 x 12" (15 x 30 cm).
  • Brush each leaf with the melted butter.
  • Fold the leaves in half lengthwise making strips 3 x l1" (6 x 30 cm).
  • Again brush with butter and place 1 Tbsp.
  • of the filling at the bottom of each leaf.
  • Fold over to form a triangle (like you were folding a flag) and continue folding until the strip is completed.
  • Repeat with each of the strips and place the completed triangles on a well greased cookie sheet.
  • Preheat oven to 375 degrees F.
  • Brush the tops of each triangle with butter and then with a mixture of the egg yolk and 2 Tbsp of water.
  • Sprinkle over with the sesame seeds and bake in a medium oven until the pastries are golden brown and flaky (about 20- 30 minutes).
  • Serve hot or cool.
  • Yields 16- 24 pastries.

TYROPITAKIA



Tyropitakia image

Make and share this Tyropitakia recipe from Food.com.

Provided by wicked cook 46

Categories     Cheese

Time 45m

Yield 18 serving(s)

Number Of Ingredients 13

9 sheets phyllo pastry
1/3 cup butter, melted or 1/3 cup extra virgin olive oil
1 1/4 cups crumbled feta cheese (about 6 oz/175 g)
3/4 cup ricotta cheese
1/2 cup finely grated romano cheese or 1/2 cup shredded asiago cheese
2 eggs
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1 pinch ground nutmeg
1/2 cup chopped walnuts
2 green onions, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill

Steps:

  • Filling: In bowl, beat together feta, ricotta and Romano cheeses, eggs, pepper, cinnamon and nutmeg until fairly smooth with some larger chunks. Stir in walnuts, green onions, parsley and dill. (Make-ahead: Cover and refrigerate for up to 24 hours.)
  • Place 1 sheet of phyllo on work surface, covering remainder with damp towel to prevent drying out. Brush lightly with some of the butter; cut lengthwise into 4 equal strips.
  • Spoon about 1 tbsp (15 mL) of the filling about 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward to end of strip, without wrapping too tightly. Repeat with remaining phyllo and filling.
  • Place triangles on parchment paper-lined rimless baking sheets; brush with some of the remaining butter. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks. Bake frozen.).
  • Bake in top and bottom thirds of 400°F (200°C) oven until golden, about 15 minutes, 20 minutes if frozen.

Nutrition Facts : Calories 158.7, Fat 11.9, SaturatedFat 6.2, Cholesterol 53.6, Sodium 279.1, Carbohydrate 6.7, Fiber 0.5, Sugar 0.7, Protein 6.6

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