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Tiropita or tyropita (τυρóπιτα, literally cheese-pie) is a Greek layered pastry food in the burek family, made with layers of buttered phyllo and filled with a cheese-egg mixture.[1]
Another variety is the spiral Skopelos Cheese Pie in which long strips of cheese stuffed phyllo are formed into a spiral and deep fried.
Tyropita can also be made in a large pan (ταψί [taˈpsi]) and cut into individual portions after baking. The individual form is sold in bakeries throughout Greece, where it is a popular breakfast and snack food. Alternatives to tiropita are spanakopita, a pie with spinach, as well as bougatsa.
In Greece, one can find many varieties of Tyropita:
Kourou: Surrounded by a thick pastry.
Sfoliata: Surrounded by puff-pastry.
Horiatiki: Made in a Tapsi pan.
Tyropitakia: Bite-sized.
Skopelitiki: Made in the shape of a twirl.
Regular tiropita fillings usually consist of feta cheese, egg, butter and yogurt. However, "kasseropita" contains kasseri instead of feta cheese and, unlike regular tiropita, does not contain yogurt.
Tyropita is usually eaten in the mid-morning by Greeks. Breakfast consists only of coffee and sometimes buttered bread. Then a mid-morning snack may consist of tyropita (more commonly) or spanakopita. Lunch is light and usually taken much later in the day than in most Western countries (1:30–2:30 pm).[ci
Ingredients
1 1/2 pounds (675g) Feta Cheese
5 Tablespoons Butter
8 Tablespoons flour
2 cups (480ml) scalded milk
7 Eggs lightly beaten
3/4 pound (330g) phyllo pastry
Butter for brushing pastry
Salt and Pepper to taste
Procedure
Crumble cheese into very small pieces. Melt butter in small pot. Add flour, blend well. Slowly add scalded milk, stirring constantly to make a smooth bechamel sauce. Add a little salt & pepper. Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again.
Butter a pan about 2 inches (5cm) smaller than the phyllo sheets. Use a little more than hale of the phyllo sheets to make the bottom layer of the pie. Brush each with melted butter and place it in the pan letting the edges hang over the pan. Pour in the cheese-egg mixture, spreading evenly. Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out. Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita. Brush top with butter and sprinkle with a little water. Score into strips to make cutting the pie easier after it is baked.
Bake in a preheated 300 F. (150c) oven for 45 min. Cut into pieces and serve hot.
See also
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