Classic Tyropita Recipe

2022-11-01

By Maria Menounos

Greek Cuisine

Appetizer

Make a traditional Greek dish with this easy recipe for Tyropita. Using simple ingredients like feta cheese and olive oil, this flavorful vegetarian dish is perfect for any occasion. 

How to make Tyropita?

The dish is made using phyllo pastry, which is layered with a mixture of feta cheese, eggs, and other ingredients such as spinach or leeks. The filling is then wrapped and baked into a deliciously crispy and savory pastry. 

Vegetarian Greek Cheese Pie

Tyropita is a popular dish throughout Greece and is often enjoyed as a snack or appetizer. It can be found in many traditional Greek bakeries, and it is also commonly served in restaurants and cafes. The dish is also popular in other parts of the Mediterranean, particularly in neighboring countries such as Turkey and Cyprus, where it is known as börek.

Cheese Filling

 To enhance the flavor of the cheese fillings, use a combination of cheeses like feta, ricotta, or Kasseri to add depth and complexity. Additionally, incorporating herbs such as dill, parsley, or oregano can provide an aromatic touch, while spices like black pepper, nutmeg, or paprika add warmth to the flavors.

History of Tyropita

Is a quintessential Greek appetizer, is believed to have originated in the region of Epirus, which is a region located in the northwestern part of Greece. Ancient Greeks cultivated a variety of domesticated animals, including goats and sheep, which provided them with milk, cheese became an important part of their diet.

Pitfalls on Tyropita

 Cheese selection: Tyropita is a savory Greek pie filled with a mixture of cheeses, such as feta, ricotta, and/or goat cheese. The challenge with Tyropita is selecting the right combination of cheeses for your filling. Choose cheeses that are flavorful but not too overpowering, and aim for a good balance of textures.

 Phyllo handling: Like Kolokithopita, Tyropita is wrapped in a delicate phyllo pastry dough that can be tricky to handle. The challenge is in working quickly and carefully with the phyllo dough, as it can easily tear or dry out. Keep the phyllo covered with a damp cloth while working with it, and brush each layer with butter as you go.

 Filling consistency: The filling for Tyropita should be moist enough to hold together, but not too wet that it makes the phyllo soggy. The challenge is in achieving the right consistency for your filling. Aim for a mixture that is well-combined but not too liquidy, and avoid overfilling the pie.

 Baking temperature: Tyropita needs to be baked at a high temperature to ensure a crisp, golden crust. The challenge is in finding the right temperature for your oven. Aim for around 375-400°F and watch the pie carefully to ensure it doesn't burn.

 Serving suggestion: Tyropita is often served as a snack or appetizer, accompanied by a Greek salad or olives. The challenge is in finding the right pairing to complement the flavors of the pie. Consider adding a side of tzatziki or roasted vegetables to balance the richness of the cheese.

Ingredients

• 500g feta cheese

• 1 cup milk

• 1/2 cup semolina

• 4 eggs

• 1/2 cup olive oil

• 1 tsp baking powder

• 1 tbsp dried oregano

• 1/4 tsp black pepper

• 1/4 tsp salt

Instructions

1. Preheat oven to 180°C (350°F).

2. In a bowl, crumble the feta cheese and mix it with the milk, semolina, eggs, olive oil, baking powder, oregano, black pepper, and salt.

3. Pour the mixture into a greased baking dish and bake for 50-60 minutes or until the top is golden brown.

4. Let the tyropita cool for 10-15 minutes before cutting and serving.

5. Enjoy your delicious homemade tyropita!

Preparation Time 30 min

Cook Time 1 hour

Total time 1 hour 30 min

Nutrition Facts

Calories: 280

Fat: 22 g

Saturated Fat: 10 g

Carbohydrates: 10 g

Fiber: 1 g

Sugar: 4 g

Protein: 11 g

Regional Ingredients Variations of Tyropita

Thessaly, they may use a mixture of feta and anthotyro cheese for the filling, creating a dish known as "Tyropita Thessalonikis".

Mani, they may add some spinach and herbs, such as dill or parsley, to the cheese filling, creating a dish known as "Spanaki Tyropita".

Crete, they may use myzithra cheese instead of feta and sprinkle some sesame seeds on top of the phyllo dough before baking, creating a dish known as "Myzithropita".

Epirus, they may use a blend of feta and kefalotyri cheese for the filling and add some chili flakes for a bit of spice, creating a dish known as "Feta Tyropita me Kefalotyri kai Tsigari".

Macedonia, they may add some yogurt and red pepper flakes to the cheese filling and form the phyllo dough into small pockets, creating a dish known as "Tiropitakia me Yiaourti kai Krasia".

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