Tyropita Cheese Pie Food

TIROPITA (GREEK SAVOURY CHEESE PIE)

Steps:

• 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).
• Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.

GREEK CHEESE PIE - TIROPITA

Steps:

• Preheat oven to 350* F.
• Melt the butter in a small saucepan over medium heat.
• Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
• In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
• Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
• Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
• Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
• Score gently with a sharp knife.
• Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
• Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

TRADITIONAL TIROPITA RECIPE (GREEK CHEESE PIE WITH FETA)

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!

TYROPITAKIA-CHEESE PIES

Steps:

• To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.

TIROPITA

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.

TIROPITA - GREEK CHEESE PIE

Steps:

• Melt butter in small saucepan over low heat; blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Cool.
• Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.
• Butter a 9X13 inch baking pan.
• Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan.
• Pour in the cheese filling and cover with the remaining pastry sheets, brushing each sheet with butter.
• Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the pan to the other. Bake in a moderate oven until golden, about 45 minutes.
• Cut into squares and serve hot.

TYROPITA (CHEESE PHYLLO PIE)

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.

GREEK CHEESE PIE

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.