Tiropita…for the love


Tiropita…for the love
Recipe Type: Side Dish
Cuisine: Greek
Author: Lucy Zoe
Prep time:
Cook time:
Total time:
These little triangles of glory are a family favorite at Easter – but I make them just to share the love.
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 lb feta, crumbled into small pieces
  • 12 oz cottage cheese
  • 5 eggs
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup finely chopped dill
  • 2 sticks butter
  • 1 lb filo pastry (also spelled phyllo)
  • salt & pepper
  1. About two hours before you’re ready to start, take the filo from the freezer and set the box on the counter. Don’t unwrap it just yet.
  2. Saute onions until translucent, then add in garlic and cook for two minutes. Set aside to cool.
  3. Slowly melt two sticks of butter and set aside.
  4. Crumble feta into a standing mixer bowl (or large bowl). Then add cottage cheese and mix well.
  5. To the feta mixture, add eggs and mix thoroughly. Then add onion mixture and mix well.
  6. Finally, add the mozzarella cheese and stir together until mixed well.
  7. Note: Once you add the raw eggs to the mixture, it’s not a good idea to taste the until it’s cooked. However, you need to add salt and pepper. Keep in mind the salt content in feta is different with every brand and every package. I generally use kosher salt and about 1 tsp or two grabs. Here’s a tip I use if the feta is really salty – before I add any salt to the cheese mixture, I take a small dollop of the mixture and cook it in a frying pan. I taste it and correct accordingly.
  8. Play one layer of filo on a flat, clean surface with the shortest side directly in front of you. Brush it with melted butter (I have several small 1″ and 2″ paint brushes that I use for cooking)
  9. Fold the filo over on to itself in thirds. You should now have one, long column. Brush it with butter.
  10. Scoop a heaping, spoonful of cheese mixture on a corner of the filo nearest to you.
  11. Take the corner and fold it over the mixture to the other side of the column and form a triangle. Then, fold the triangle up, then across, then up, then across. Here’s a little video to demonstrate: <a href=”http://youtu.be/VveZxA17hYE”>Click here</a>
  12. Repeat, repeat, repeat
  13. Place the triangles on an ungreased cookie sheets covered in parchment paper and brush butter over the top.
  14. Bake at 375 degrees for 15-20 minutes until golden brown. Let cool about five minutes before serving. Yields about 24 triangles.
  15. Note: Tiropita can be prepared ahead of time and frozen, unbaked. When ready to use, preheat the oven to 350 degrees. Bake without prior thawing for 35 minutes, or until golden brown.
A few notes about filo: It’s a very thin dough that dries out very quickly. Take it out of the freezer about two hours before you’re ready to use it. Leave it in the box. When you’re ready, take it out of the box and out of the cellophane wrapping. Gently remove the little waxy-like wrapping taped around the dough. Carefully lay the filo flat. Place the little waxy-like paper on top of it followed by a dry towel, followed by a damp towel. Only remove one piece at a time and keep the rest covered.



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