VIRGINIA'S GREEK TYROPITA
The most delicious version I have ever eaten - this even beat the version I ate while in Greece. I attended a Greek festival at St Barbara Greek Orthodox Church in Orange CT, and the lady who prepared this dish was kind enough to share the recipe on the spot. She has made it so many times, she knows it by memory. She said that salt is not needed as the feta is already salty enough. NOTE: It is very important to use the correct size pan as specified in the instructions. Using a 9x13 pan will not produce the correct result.
Provided by HeatherFeather
Categories Cheese
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F.
- Combine cheeses, eggs,and season to taste with about 1 tsp of pepper, mixing well to combine.
- Lightly butter a large jelly roll pan or rectangular pan with low sides (about 11" x 14") and place a sheet or two of phyllo pastry to cover the pan.
- Brush lightly again with butter, then repeat until you have 10 layers (go easy on the butter).
- Spread filling evenly in pan.
- Top with another 10 layers of phyllo, tucking in and folding the corners, buttering each layer as before.
- Using a clean spray bottle filled with some cold water, gently mist the entire surface (this will produce a crispy top layer).
- Cut into 24 squares, then pop into the preheated oven and bake about 1 hour.
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Onyebuchi Ani Joshua
[email protected]This was delicious! I served it as a dessert with a dollop of whipped cream.
Celebrity Lifestyle
[email protected]I used a different type of cheese (ricotta cheese) and it still turned out great. This recipe is very versatile.
Uzair Jilani
[email protected]This was a bit too greasy for my taste. I think I'll drain the feta cheese better next time.
LELI NORA DELPHINE DIDIA
[email protected]I added some chopped parsley to the filling and it was a great addition.
hizkiel gaming
[email protected]This was a great way to use up some leftover phyllo dough. I will definitely be making this again.
Mr Ubet
[email protected]I made this for a potluck and it was a huge hit. I will definitely be making it again.
Qurban Qurban
[email protected]This was delicious! I served it as a main course with a side salad.
Jackson Boxx
[email protected]I used a different type of oil (olive oil) and it still turned out great. This recipe is very versatile.
Salman Riaz
[email protected]This was a bit too dry for my taste. I think I'll add some more milk next time.
AxIs Official
[email protected]I added some chopped green onions to the filling and it was a great addition.
Gift Mwalongo
[email protected]This was a great way to use up some leftover feta cheese. I will definitely be making this again.
Ron Martin
[email protected]I made this for a party and it was a huge hit. I will definitely be making it again.
Md eliash Hossen
[email protected]This was delicious! I served it as an appetizer and everyone loved it.
Smashes keyboard in Dark humor
[email protected]I used a different type of cheese (mozzarella) and it still turned out great. This recipe is very versatile.
Rodney Thomas
[email protected]This was a bit too salty for my taste. I think I'll reduce the amount of feta cheese next time.
Queen Gaadi
[email protected]I added some chopped spinach to the filling and it was a great addition. This recipe is a keeper!
Aisha Oganda
[email protected]This was my first time making tyropita and it was a success! The recipe was easy to follow and the results were delicious.
sam sape
[email protected]I've made this recipe several times and it's always a hit. The filling is so flavorful and the phyllo dough is crispy and flaky.
Muhammad Abu Ammar
[email protected]This was so good! I used a store-bought phyllo dough and it turned out great.