Tiropitas, in Greek τυρóπιτα (pronounced tee-RO-pee-taare), are triangles of layers of phyllo dough filled with a cheese and egg mixture. They are popular for breakfast and as snacks in Greece. There are many, many different variations using different kinds of cheese for the filling; this recipe includes feta, cream cheese, blue cheese, ricotta, and Parmesan.
Tiropitas' size makes them perfect as an appetizer or for a light supper alongside a salad. You can also prepare in a large pan and cut into individual portions after baking. This recipe is enough for a one-pound package of phyllo.
The tiropitas freeze well—before baking, place between sheets of waxed paper and store in a resealable plastic bag. When ready to cook, place frozen tiropitas on a baking sheet and put directly in the oven.
Preheat oven to 350 F. Lightly grease 2 large baking sheets.
- In a large bowl, using a fork, crumble the feta cheese into small pea-sized pieces. Add the remaining cheeses and mix well.
- Add the eggs and combine with a spoon or spatula until mixture is loose but not too thin. It should be slightly lumpy.
- Carefully remove the phyllo roll from the plastic sleeve. Most packages come in 12x18-inch sheets when opened fully. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9x12-inch sheets. To prevent drying, cover one stack with waxed paper and a damp paper towel while working with the other.
- Remove a sheet from the stack and place it in front of you vertically. Using a pastry brush, butter the surface of the sheet taking care not to tear it. Drop a tablespoon of filling in the center of the sheet horizontally about 1/2 inch up from the bottom edge. Fold the right edge two-thirds over, covering the filling; repeat with the left side. You should have a long strip about 3 inches wide in front of you, with a bulge of filling at the bottom. Brush the strip with more melted butter.
- Fold the bottom corner up and over the filling bulge to the opposite edge, creating a triangle.Fold the bottom edge of the triangle up to the opposite side, like folding a flag. Continuing folding the triangle up and over to the opposite side each time, until you reach the end of the strip.
- Place the triangle on the greased baking sheet. Repeat with the remaining sheets and filling. Brush the traingle with melted butter. Bake until golden and flaky, 20-25 minutes. Allow triangles to cool for 5 to 10 minutes before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|