Tiropitakia (Greek cheese pies)
Votes: 25
Time: 1 hour 50 min.
Complexity: easily
Servings: 15 - 20
Complexity: easily
Servings: 15 - 20
Tiropitakia (Greek cheese pies) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 225 g crumbled feta cheese
- 25 gr. ricotta cheese
- 1/2 tbsp. grated Kasseri cheese
- 110 g of cream cheese
- 225 g melted butter
- Chopped parsley to taste
- Grated nutmeg to taste
- 2 well-beaten eggs
- 1 pack of filo dough
- White pepper to taste
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Recipes with similar ingredients: filo dough, eggs, cream cheese, feta cheese, ricotta cheese, nutmeg, white peppercorns, parsley
Cooking the dish according to the recipe:
- To prepare the filling Combine all the cheeses with parsley, nutmeg, pepper, and eggs. Mix well and let sit in the refrigerator for an hour. Preheat the oven to 180°C. Remove the filo pastry from the refrigerator and unwrap it. Keep the pastry covered while using it, as it dries out very quickly. Cut the pastry into 4 strips. (If you want to make smaller tiropitakia, cut the pastry into 6 strips.)
- Brush one strip at a time with melted butter and place a small amount of cheese filling in the top center. Fold the dough as if you were folding a flag: fold the right corner to the left to form a right angle, then fold it up.
Continue folding at a right angle until you reach the top edge and form a complete triangle. Place the triangles on a baking sheet and bake for about 20 minutes, until golden brown on each side.
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