Tasty Greek Cheese Pies (Tiropita/Τυρόπιτα)

image via: Greek recipes

These little beauties are the perfect snack to munch on and has many variations ingredients wise when it comes to making them. Some recipes call for a bechamel cheese mixture which is pretty much sandwiched between sheets of filo, some call for nutmeg, cottage cheese or other types of cheeses, some cheese pies are folded into triangles or cut into squares...Anyhow, I'm not fussy but i sure do like a tasty tiropita based on the more traditional version, which has several individual layers of filo and crumbled feta and a eggy milk mixture poured over the top.

I've pulled several versions of Cheese Pie recipes:

As seen on this video on Star.gr

Ingredients 1/2 kg filo (the thin ones)

700g feta

2cupevaporated milk

8 eggs

1 cup Olive oil

1 1/2 soda (drink not baking soda)

Salt and Pepper to taste

Directions:

• Set oven at 180 C
• In a nutshell from what i could see/understand, brush baking tin with olive oil something like 3 sheets of thin filo were brushed with olive oil and laid into a rectangle baking tin.
• Crumble feta onto filo, add a little pepper to taste. Brush another layer of filo with oil and place on top. Fold another sheet of filo and brush oil. Add a little pepper to taste.
• Repeat until you have at least 3-4 layers of cheese.
• Add final 4-5 sheets of filo brushed with olive oil. Score (don't cut through) & mark the top of the pie outlining 2inch square potions.
• Beat eggs and evap milk with a little S & P then add soda and pour onto filo layers until covered evenly - give it a shake from side to side.
• Chuck it in the over for around 45-55 mins at 180 C til golden brown.
• When ready cut the squares marked & let it cool a little before serving.

GREEK FOOD. ABOUT

Ingredients:

8 ounces of feta cheese, crumbled into small pieces

1 cup of grated graviera (or a gruyere-type cheese), grated (or 1 pound of feta cheese without graviera)

2 eggs, beaten

1 teaspoon of freshly ground pepper

1/3 - 1/2 cup of fresh finely chopped flat-leaf parsley

1 pound of thin phyllo dough sheets

1/2 cup of melted unsalted butter

Preparation:

Day One: Defrost the phyllo dough in the refrigerator overnight.

Day Two:

1. Bring eggs and phyllo to room temperature (about 3 hours).

2. Preheat the oven to 350∞F (180∞C).

3. Mix the cheeses, eggs, parsley, and pepper in a bowl until blended. The mixture will be thick and slightly lumpy.

4. Cut the phyllo dough lengthwise into strips 2 1/2 to 3 inches wide (for most phyllo, this means cutting it into four strips).

5. Using a pastry brush, brush or dot the strip lightly with melted butter and place 1 teaspoon of the cheese and egg mixture on the strip, centered 1 inch from the end.

6. Fold one corner over in a triangle, and then continue turning over the triangle to the end of the phyllo strip (like folding a flag).

7. Brush each triangle with a little melted butter and place on a lightly buttered or non-stick baking sheet.

8. Bake at 350∞F (180∞C) degrees for about 15 minutes, or until golden brown.

9. Remove from the oven, move to racks or plates, cool for several minutes, and serve hot.

Yield: about 80 pieces

Cooking Tip:

Do not leave the tyropitakia on the baking sheet after cooking as they will continue to draw heat which slows the cooling process.

Storage Tip:

Tyropitakia may be stacked uncooked between sheets of waxed paper, and frozen in air-tight containers. To use after freezing, separate them while frozen, place on a baking sheet, and bake at 350∞F (180∞C) for 30-35 minutes. Do not thaw before baking.

RECIPEZAAR

SERVES 12 -15

1 (1 lb) package frozen filo

6 tablespoons butter

1/2 cup flour

1/3 cup milk

6 eggs

3/4 lb feta cheese, crumbled

1 cup grated parmesan cheese or kefalograviera cheese or regato cheese

2 cups ricotta cheese (or anthotiro or cottage cheese)

8 ounces butter melted

Directions

• Thaw phyllo dough completely.
• Melt the 6 tablespoons butter in a large saucepan.
• Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
• Slowly whisk in the milk. Cook over medium heat, whisking constantly, until sauce thickens.
• Remove from heat and let cool for 10 minutes.
• Quickly whisk the eggs into the sauce one at a time.
• Then stir in the cheese.
• Preheat oven to 375∞F.
• Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
• Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
• Take one sheet at a time and place in baking dish.
• Brush phyllo generously with butter.
• Use about 6 sheets this way and then add 1/2 of cheese filling.
• Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
• Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
• Brush top generously with remaining butter.
• Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
• Make sure you don't cut right through pie.
• Bake for about 45 minutes to one hour, or until golden brown.
• (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).