Best 5 Virginias Greek Tyropita Recipes
In the realm of delectable pastries, Tyropita, a Greek masterpiece, stands as a testament to the harmonious blend of culinary art and tradition. Originating from the sun-kissed lands of Greece, this savory treat is a symphony of flavors and textures, featuring layers of crisp, golden filo dough enveloping a rich and creamy cheese filling. Tyropita embodies the essence of Greek cuisine, where simplicity and freshness converge to create dishes that captivate the senses.
Discover the secrets behind this iconic delicacy with a collection of enticing recipes featured in this article. Delight your palate with the classic Tyropita recipe, where the harmonious balance of feta and kefalotyri cheeses creates a savory filling, perfectly complemented by the flaky layers of filo dough. For a delightful twist, explore the Spinach Tyropita recipe, where tender spinach joins forces with the creamy cheese filling, adding a vibrant green hue and an extra layer of flavor.
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
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
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.
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
VIRGINIA'S EXCELLENT GREEK SPANAKOPITA
I attended a local annual Greek Festival this Labor Day weekend in Orange, CT called "Odyssey" at the ST Barbara Greek Orthodox Church. Throughout the day, several cooking classes were held, free of charge, taught by a very nice lady from Greece named Virginia. The next class was about to start, so I decided to watch, even though it was for a recipe I already thought I knew how to make - spanakopita. Well - Virginia's version blew mine away and now this is the version I will only use from now on. This has a lot more fresh herbs and two types of onions, and lots of eggs, more than any recipe for spanakopita I had ever used. Virginia said that you cut the finished recipe into 24 servings, so really, 8 eggs isn't too many. She also said that you may use fresh spinach, finely chopped to equal the same amount as the frozen, but that it is not necessary since the frozen comes pre-chopped and will be getting cooked anyway. She also said that she makes her own pastry for this, but that it is perfectly fine to use a good quality brand of boxed phyllo pastry (which is what she used in the class). She specifically mentioned not adding any salt, as the feta is already salty enough. Also, she used Parmesan because that is what is available in the US - in Greece she would use a similar Greek cheese, such as mizithra.
Provided by HeatherFeather
Categories Spinach
Time 1h30m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Defrost, drain, and squeeze the spinach dry as possible and set aside.
- Heat a large skillet and add oil.
- Saute onion for a few minutes, just until they begin to get translucent, not brown.
- Add scallions and saute a few minutes longer.
- Add parsley and dill and saute for a few seconds.
- Season with pepper (she poured some into the cap of the pepper jar and dumped it in- she said approximately 1 tsp).
- Combine lightly beaten eggs, spinach,feta,Parmesan cheese, and the onions mixture in a large bowl, mixing gently until combined.
- Using a pastry brush,very lightly butter a large jelly roll pan (approx 11"x14")- it should be a large rectangular shape with fairly low sides.
- Set a sheet or two of phyllo pastry into the pan to evenly cover the bottom, and then brush very lightly with butter (she said to not go overboard with the butter).
- Repeat until you have 10 layers of pastry in the pan (if using #4 thickness; if using the thicker #7 size, then make 1 or 2 fewer layers).
- Spread spinach mixture evenly in the pan.
- Preheat oven to 300°F.
- Meanwhile, layer another 10 layers of phyllo pastry on top, as before, folding and tucking in edges at the corners as you go.
- Using a clean spray bottle filled with some cold water, lightly mist surface- this will produce a crispy top layer.
- Using a sharp knife, cut into 24 squares.
- Bake in the preheated oven for about 1 hour.
Nutrition Facts : Calories 238.1, Fat 14.4, SaturatedFat 8.3, Cholesterol 111.1, Sodium 629.3, Carbohydrate 16.1, Fiber 2.8, Sugar 2.8, Protein 12.3
Tips:
- Make sure to use high-quality feta cheese. This will give your tyropita a rich, flavorful taste.
- If you don't have phyllo dough on hand, you can substitute it with puff pastry.
- To make the tyropita extra crispy, brush it with melted butter or olive oil before baking.
- If you are short on time, you can use store-bought spanakopita filling instead of making your own.
- Serve the tyropita with a side of tzatziki sauce or Greek yogurt for a complete meal.
Conclusion:
Virginia's Greek Tyropita is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great appetizer or party food. With its combination of crispy phyllo dough and flavorful feta cheese filling, this tyropita is sure to be a hit with everyone who tries it. So next time you are looking for a new and exciting recipe to try, give Virginia's Greek Tyropita a try. You won't be disappointed!
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