ZEKE'S TYROPITAS
Provided by Katy Sparks
Categories Egg Appetizer Bake Feta Spring Cottage Cheese Parsley Phyllo/Puff Pastry Dough Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves many (makes 36-48 small turnovers)
Number Of Ingredients 8
Steps:
- Make the filling:
- Fold together the cheeses, eggs, parsley, and salt and pepper in a small bowl.
- Assemble the tyropitas:
- For every 6 turnovers, you should use 2 layers of phyllo, liberally brushing each layer with melted butter. To assemble, start at the shorter end of the phyllo rectangle and cut into 6 even strips. Beginning at the far left lower corner of each strip, place 1/2 teaspoon of filling, and like folding an American flag, begin making right-angle turns until you have reached the end of the strip and you have a triangle-shaped pastry. Brush the turnovers liberally with butter and place them on wax paper. When all the triangles have been made, place them between layers of wax paper in a box or snap-top container and freeze. They can also be baked and eaten right away.
- Preheat your oven to 400°F, and bake the pastries for 12 minutes on an ungreased cookie sheet (they already have enough butter). If they have been frozen they can go directly from the freezer to the oven for 20 minutes. They will be a pale golden color and very hot inside, so be careful with the first bite!
- Phyllo Dough
- Working with phyllo dough can be a frustrating experience if you ignore one important rule: Always defrost the dough slowly, overnight in your refrigerator. If you try to rush it you will lose half a box to sticky layers. Always keep the phyllo covered with a dry kitchen towel while working with it and brush layers liberally with melted butter.
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Mr Sanjoy
[email protected]I would not recommend this recipe to anyone.
Joseph Hopper
[email protected]These tyropitas were a disaster. The dough was impossible to work with and the filling was tasteless.
Damidu Sasanka
[email protected]I followed the recipe exactly, but my tyropitas didn't turn out right. The dough was too thick and the filling was too runny.
David Scott
[email protected]The tyropitas were good, but they didn't live up to the hype. I've had better.
highbest talent
[email protected]I found the filling to be a bit bland. I think I'll add some more herbs and spices next time.
Ivonia Heaven
[email protected]These tyropitas were a bit too greasy for my taste, but they were still pretty good.
Jamal Martic
[email protected]I've been looking for a good tyropita recipe for a while now, and this one is definitely a keeper. The tyropitas were delicious and everyone loved them.
Anne Niez
[email protected]These tyropitas were easy to make and turned out great! I used a store-bought phyllo dough to save time, and it worked perfectly.
Akpeme Theresa
[email protected]I'm not a huge fan of tyropitas, but these were actually really good. The filling was flavorful and the dough was nice and flaky.
sojib Sodear
[email protected]I followed the recipe exactly and the tyropitas turned out perfect. They were crispy on the outside and gooey on the inside. Highly recommend!
BANGLA BOYZ
[email protected]These tyropitas were so good! I made them for a potluck and they were gone in minutes.
Deputy_Bean
[email protected]I was looking for a new tyropita recipe and this one did not disappoint. The dough was easy to work with and the filling was delicious.
Aqeela Shabbir
[email protected]I've made these tyropitas several times now and they're always a crowd-pleaser. The filling is creamy and flavorful, and the phyllo dough is perfectly crispy.
Bari Khan
[email protected]These tyropitas were a huge hit at my party! They were so easy to make and everyone loved them.