TYROPITA (CHEESE PHYLLO PIE)
Similar to Spanakopita but without the spinach. Work quickly with the phyllo and keep the sheets you are not working with covered or it will dry out quickly. Cook time includes refrigeration time. From a church cookbook (Assumption Greek Orthodox Church).
Provided by Outta Here
Categories Savory Pies
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 9 x 13-inch baking dish.
- Combine feta, cottage cheese, salt and eggs. Mix well.
- Take half of the phyllo sheets from package and cover the rest. Center 1 sheet in baking dish and brush quickly with melted butter. Repeat with remaining half of sheets. The sheets will extend over the sides of the dish.
- Spoon in the cheese mixture and spread evenly of sheets. Fold the overhanging sides and ends over the filling.
- Top with remaining sheets, as above, brushing each with butter. Tuck sides and ends inside dish to seal in the filling.
- Refrigerate 1 hour.
- Preheat oven to 325°F
- With a sharp knife, score top of pie into 4 strips lengthwise and then crosswise.
- Bake until crisp and golden, about 1 hour.
- Remove from oven and let stand 10 minutes. Cut through scored lines and serve.
PHYLLO CHEESE PIE
Cheese pie, pita sirnica or cheese burek is a great flaky pie with a rich egg and cheese filling.
Provided by Aida
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Filling: In a large bowl, combine filling ingredients. Whisk until ingredients are completely integrated. Heat oven to 390°F (200°C).
- Assembly: Grease a baking pan. Layer one phyllo sheet on the bottom of the pan. Brush a thin layer of (butter and oil) coating over the sheet. Add another sheet of phyllo on top of the first one and repeat the coating.
- Grab a generous amount of filling (about 4 tablespoons), and spread evenly over the top sheet. Layer two sheets on top of the filling, coating each before adding the next layer (just like in step two). (If phyllo is larger than the pan, you can fold, crumple or cut it until it fits.) Top with the filling again and spread it evenly. Repeat phyllo, coating and filling layers until you run out ingredients. Make sure the last, top, pie layer has at least 2-3 sheets of phyllo. Brush it with coating last time and put the pan in the oven.
- Bake 15 min. Rotate the pan and continue baking another 15-20 minutes. Monitor the pie so it doesn't blush too much (or burn). If it blushes too much lower the temperature to 360°F (180°C) or cover with foil.
- Topping: In a small pan combine milk and butter. Warm up the milk just until the butter melts. Take the cheese pie out of the oven. Using a teaspoon distribute the topping evenly over the pie. Turn the oven off and return the pie inside for a few minutes.
- Serve 20-30 minutes (an hour is even better!) after baking. Store in a cool place (outside) for up to a day. Transfer to the fridge for up to 2-3 days. (Cover in plastic wrap.) Use your favorite reheating method, or eat cold. Do not freeze.
Nutrition Facts : Calories 614 kcal, Sugar 5 g, Sodium 1276 mg, Fat 45 g, SaturatedFat 24 g, TransFat 1 g, Carbohydrate 30 g, Fiber 1 g, Protein 22 g, Cholesterol 220 mg, UnsaturatedFat 16 g, ServingSize 1 serving
CHEESE PHYLLO PIE
I have a good friend whose family comes from Syria, and they make this almost every week for Saturday night supper. It's very comfort-foody.
Provided by Mirj2338
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees (190 C).
- Lightly brush a 10 or 11 inch round baking dish with the butter.
- Melt the 2 tablespoons of butter in a saucepan.
- Add the flour and stir until bubbly (2 to 3 minutes).
- Stir in the milk and simmer, stirring, until thickened.
- Add the Muenster cheese, yogurt, eggs, salt and pepper and stir over very low heat until smooth.
- Line the prepared dish with a sheet of phyllo, folding excess over top.
- Brush with butter.
- Repeat with the second phyllo sheet.
- Spread with about 3/4 cup cheese mixture.
- Top 2 additional phyllo sheets, brushing with butter.
- Repeat layering with remaining cheese mixture and phyllo, ending with phyllo sheets.
- Place in the refrigerator for several minutes to firm, then cut into squares (The pie may be prepared ahead to this point and frozen).
- Bake until golden brown (about 40 minutes).
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 327.8, Fat 26, SaturatedFat 15.5, Cholesterol 130.7, Sodium 479.1, Carbohydrate 14.4, Fiber 0.4, Sugar 1.5, Protein 9.6
TRADITIONAL GREEK TIROPETES (CHEESE PHYLLO PIE)
The buttery and flakey phyllo is a great compliment to the cheese filling. Use more ricotta if feta is too bold of a taste. This is the way my mom makes it. Recipe taken from "The Complete Book of Greek Cooking, The Recipe Club of St. Pauls Greek Cathedral".
Provided by diamonds4heather
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Combine crumbled feta and ricotta cheeses.
- Add eggs and beat thouroughly, then parsley and mix well.
- Lay 1 sheet of phyllo dough in a 9x9 in baking dish and brush lightly with melted butter.
- Lay another sheet of phyllo dough on top, brush with butter, and repeat with four more sheets of phyllo.
- Spread cheese mixture into pan and place another 6 sheets of phyllo in the same process as before.
- Place in a preheated 350 degree oven for 30 to 40 minutes.
- Serve while hot.
" BUREK" OR FETA CHEESE PHYLLO PIE
Ok, there are different version of BUREK (some eastern Europeans even Greeks) roll a fresh dough and then spend more time rolling, folding and waiting. But if you're like me and my mom, use phyllo! It's quick and you can always keep it in the freezer. I remember while I was growing up and my mom would make this every Sunday! The smell alone coming from our kitchen used to make me come running home. Please excuse the directions, but the recipe doesn't really have measurements or written directions! This is an old recipe and no one ever wrote it down.
Provided by veraj9170
Categories Savory Pies
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
- Preheat oven to 350°F.
- In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
- Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
- Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
- Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
- Bake for about 30-40 minutes or until the top is puffed and nicely browned.
- Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
- It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).
Nutrition Facts : Calories 428.1, Fat 19.3, SaturatedFat 8.8, Cholesterol 120.6, Sodium 971.9, Carbohydrate 43.8, Fiber 1.4, Sugar 2.8, Protein 18.5
QUICK & EASY SPINACH AND FETA PHYLLO PIE
I got this recipe in my email yesterday and made it immediately. We had it for dinner, but it would be wonderful for brunch. Although the original recipe did not call for reduced fat dairy products, using them makes this a nice and healthy dish. I used nonfat cottage cheese and full fat feta. The recipe is from Crisco. Cook time does not include standing time - the recipe suggests allowing it to stand 15 minutes before cutting, but mine was plenty firm after just five.
Provided by Vino Girl
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Spray an 8x8 glass baking dish with the cooking spray.
- In a medium bowl, stir together everything except the phyllo.
- Lay one sheet of phyllo in the baking dish, allowing the edges to hang over the sides of the dish.
- Spray with cooking spray.
- Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet.
- Spoon spinach mixture on top of the prepared phyllo in the pan.
- Spray and layer remaining 5 sheets just the same as you did before.
- Roll edges of dough to form a rim.
- Spray the top.
- Bake for 35-45 minutes or until golden brown.
- Let stand 5-15 minutes before cutting and serving.
Nutrition Facts : Calories 352.6, Fat 15, SaturatedFat 6.9, Cholesterol 214.1, Sodium 1094.3, Carbohydrate 34.9, Fiber 5.4, Sugar 3.1, Protein 21.2
GREEK CHEESE PIE
This is an authentic recipe for "tyropita", or Greek feta cheese pie. Layers of crispy phyllo and a simple filling of feta cheese. You don't need anything more!
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- Mix feta cheese and eggs together in a bowl for the filling; set aside.
- Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
- Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
- Repeat with remaining phyllo, oil, and filling to assemble the second pie.
- Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 9.7 g, Cholesterol 60.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 6.9 g, SaturatedFat 6.7 g, Sodium 457.4 mg, Sugar 1.4 g
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KNAFEH (SHREDDED PHYLLO-AND-CHEESE PIE) RECIPE
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- Bring sugar, 1 1/2 cups water, and lemon juice to a boil in a small saucepan over medium-high. Reduce heat to medium, and simmer, stirring occasionally, until sugar is dissolved, about 5 minutes. Let syrup cool completely, about 30 minutes; stir in orange blossom water and rose blossom water.
- Preheat oven to 400°F with oven rack in bottom third of oven. Generously grease a 13- x 9-inch pan with ghee or butter. Stir together mozzarella and ricotta in a medium bowl until combined; cover and refrigerate until ready to use.
- Using your hands, mix together kataifi and melted ghee in a large bowl until combined. Scatter half of the kataifi mixture into prepared pan, pressing firmly with your hands to evenly cover bottom. Dollop spoonfuls of cheese mixture evenly over top, and, using damp hands or an offset spatula, spread in an even layer. Scatter remaining kataifi mixture evenly over filling, and press firmly.
- Bake in preheated oven on lower rack until cheese has melted and crust is golden brown, 25 to 35 minutes. Let cool in pan on a wire rack 5 minutes. Invert pie onto a serving platter. Immediately drizzle with enough of the cooled syrup to soak the cake (about 11/2 cups). Sprinkle with pistachios, and serve with remaining syrup.
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