Tiropites- Greek Yumminess!

I have spoken of My Connie before in my blog I believe.  If you don’t remember she is my neighbor who I could not live without!  She is my friend, my confident, my sister from another mister… and most importantly my link to the Greek culture!  For me there is no better culture for food!  Lamb, octopus, spinach, olive oil… OH… YUM!  I totally believe that I was Greek as well as East Indian in a past live or two!

Last night My Connie called to see if I wanted to help make Tiropites (tre-toe-pitas).  You bet I will be there in 10 minutes!  I am pretty sure that I have never turned down a meal at My Connies, let alone helping!!  She knows me too well!  This Greek treat is really good to have a friend help make it.  It is surprisingly easy to construct and your friends will think you are amazing!

Tiropites- Greek Egg Cheese Pie

  • 6 eggs
  • 6 oz crumbled feta cheese
  • 1 cup cottage cheese
  • salt, pepper, garlic powder
  • 2 sticks butter melted
  • 1 package fillo dough

Whip eggs, feta, cottage cheese and a sprinkle of salt, pepper, garlic powder in a bowl.  The mixture should be runny but with lots of cheese chunks. 

Brush a 9×15 pan generously with melted butter. 

Place your fillo so it hangs over the edges, brush with butter. Work your way around the pan then put one sheet in the bottom (no hang) and baste with butter.

Pour in egg mixture and add one sheet of fillo over top, baste with butter. 

Layer more fillo so it hangs over the edges and add till there are 5 sheets thick of fillo.  Remember you MUST brush all layers with butter, no subsitutions!  Then fold your fillo edges in so it is a neat package.  Add one more sheet of fillo to the top, keep brushing with butter.

If you are not baking this till the morning use the plastic sheet in your fillo to press on top of your Triopites to create a covering.  Put foil on that and put in fridge.  You can also freeze it and pop out later to bake.

Bake at 350 till it is brown, about 40 minutes if cold from the fridge.  Just keep an eye on it to make sure it doesn’t burn.

My Connie and I made a bunch of individual Tiropites.  They are super easy once you get the hang of it.  Take your fillo and cut the sheets into thirds.  Do this on the long side so you have roughly a 5 inch wide pieces. (I think fillo is roughly 9×15 in size.)  Take one stack of fillo out and cover the rest with a damp tea-towel  fillo dries out so quickly and once it is dry you should just toss it!

Take one strip of fillo and brush it with butter.  Place a spoon of the filling mixture on the end of your dough and fold it into a triangle, starting by taking the bottom corner and fold to the opposite edge.  Keep folding up your strip of fillo till you are complete and are left with a triangle.  Don’t worry about the filling spilling out, it will be caught as you fold.

I had some GREAT video to attach and it will not let me!  SO… I hope you understood my folding directions.  If you want me to email you the video I can do that!  AND yes the two crummy ones were my first attempts!  But as you can see I got better and better!

Once you have them folded brush them with butter (both sides) and place on wax paper.  You can freeze them or place them on a cookie sheet and bake at 350 for about 20 minutes.  They will puff up and become tan.  If you are freezing them you must let them freeze individually for a good 2 hours before you remove them from the wax paper and place in a freezer bag. 

The individual ones are great to pop in the oven and add a salad for a great quick supper!

Happy Easter and Christos Anesti (Christ is Risen in Greek) everyone!

Love,

Candis aka West

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