Tiropitas
Tiropitas, a classic
savory Greek pastry made with Phyllo and filled with cheese and egg, are a
party favorite! They can be assembled ahead of time, and they freeze
beautifully, too!
Tiropitas, Greek cheese-and-egg filled phyllo triangles, are
a staple on my holiday table. What’s more, they’re not complicated and can be
made ahead and stashed in the freezer, making them perfect to have on hand for
entertaining.
If you love phyllo, and you love spanakopita strudels, you
will love this 5-Ingredient Greek Salad Dressing, this olive tapenade, and this
tzatziki recipe.
Phyllo (or phyllo) comes in all shapes and sizes these days.
The variety I try to find, is Athens brand, weighs about 1 pound and contains
two 8-oz bags of 20 sheets each measuring 9 x 14-inches. If your Phyllo comes
in the larger sheets, cut it in half so that it’s roughly 9 x 14-inches. After
you cut it, gently roll it up and place it in a Ziploc bag.
Ingredients
1/2 lb. feta cheese, crumbled
1/2 lb. cottage cheese, small curd
3 eggs, beaten
1/2 tsp. salt
1/2 lb. Phyllo dough, thawed, see notes above
1/2 lb. salted butter, melted
Instructions
Combine cheese, eggs and salt in a bowl. Stir until blended.
Set up your station: you need a large cutting board, a
teaspoon (a measuring teaspoon), a brush, the melted butter, a parchment
paper-lined baking sheet, and the Phyllo dough. If you haven’t already, unwrap
the Phyllo dough and place it in a Ziploc back.
Lay one sheet of Phyllo horizontally oriented in front of
you on your cutting board. Brush it with butter. Run a knife down the piece of
dough every two inches or so — this should yield six to seven strips. (See
photo above.)
Place one teaspoon of cheese mixture at the end of each
strip. Fold over corner to make a triangle. Continue folding from side to side
till you get to the end of the strip. (See photos above.) Place on prepared
pan. Brush tops with butter. Repeat process until you’ve used up all your
filling.
Preheat oven to 350ºF. Bake for 10 to 15 minutes or until
golden brown. Let cool briefly before serving.
Notes
How to Freeze Tiropitas
If you’d like to make these ahead, place assembled (unbaked)
tiropitas in the freezer. Either freeze the tiropitas in a single layer and
then transfer them to a Ziploc bag once they are completely frozen or be sure
to place a piece of parchment paper in between each layer of the tiropitas if
you freeze them in a storage container. Bake frozen for 15 to 20 minutes or
until golden… this may take longer depending on your oven.
Elizabeth Kilbride is a Writer and Editor with forty years
of experience in writing, with 12 of those years in the online content sphere.
Author of 5 books and a Graduate with an Associate of Arts degree in Business
Management, a bachelor’s in mass communication and cyber-analysis, a master’s
in criminology with emphasis on Cybercrime and Identity Theft and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime.
Elizabeth is also a gourmet cook, life coach, and avid artist in her spare
time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and
pastels. As a political operative who has worked on over 300 campaigns during
her career, Elizabeth has turned many life events into books and movie scripts
while using history to weave interesting storylines. She also runs 7 blogs
ranging from art to life coaching, food, writing, Gardening, and opinion or
history pieces each week.
Greek Cuisine, Dessert, Kilbride, Potpourri of Frugality, Homemade
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