Greek tiropita

Greek tiropita – A Delightful Blend of Four Cheeses and Nutmeg

Enjoy the irresistible flavors of Greece with this tasty Greek tiropita recipe. This savory pastry, filled with a delightful blend of four cheeses, delicate filo dough, and a hint of nutmeg, will transport you straight to the Mediterranean. And don’t worry if you can’t find the traditional cheeses like anthotyro, kefalotyri, and kaseri – I’ve got you covered with easy substitutes.

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What is tiropita

The word “tiropita” is derived from the Greek words “tiros” meaning cheese, and “pita” meaning pie or pastry. It is a popular dish in Greek cuisine and is often enjoyed as a snack, breakfast, appetizer, or even as part of a main meal.

The main components of tiropita are a filling made with a variety of cheeses and a thin, delicate pastry made from layers of filo dough. The filling typically includes a mixture of cheeses such as feta, anthotyro, kefalotyri*, and kaseri*. The cheeses used in tiropita provide a combination of tanginess, creaminess, and saltiness, creating a rich and flavorful filling.

Greek tiropita

Substitute Greek cheeses

If you’re unable to find these specific Greek cheeses*, fear not! Let’s explore some delightful substitutes that will infuse the tiropita with their unique personalities.

Instead of anthotyro, ricotta cheese can be a velvety alternative, bringing a creamy texture to the filling. For the richness and sharpness of kefalotyri, Parmesan will work wonders. And if kaseri eludes us, mozzarella cheese will add the gooey and stretchy texture.

Greek tiropita

How to make Greek tiropita

  • In a large bowl, combine all the cheeses. Mix it thoroughly .
  • Lay a sheet of filo dough* in the prepared baking dish. Allow the edges to hang over the sides and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 4 sheets.
  • Spoon a 1/4 of the cheese mixture over the filo stack and spread evenly.
  • Grate* some nutmeg* over the cheese mixture (freshly grated nutmeg offers the best flavor) and then add some black pepper.
  • Then add one layer of filo dough over the cheese mixture. Repeat the process with the remaining cheese mixture. Filo dough, cheese mix, nutmeg and pepper.
  • Finally,place another sheet on top brush lightly with olive oil and repeat the process until you have a stack of 4 sheets.
  • Fold the overhanging edges of the filo dough inward to create a neat and enclosed package.
  • Then use a knife and cut/score the tiropita into squares.
  • In a bowl beat eggs with milk and some salt.
  • Pour the egg mixture over the tiropita.
  • Cover with plastic wrap and place in the refrigerator for a few hours, preferably overnight. Because you want the tiropita to be moist and not soggy.

Bake

  • Bake in the preheated oven for about 30-35 minutes, or until the tiropita turns golden brown and crispy.
  • Once baked, remove from the oven and allow the tiropita to cool before serving. This will help the cheese filling set.
Greek tiropita

Tiropita is also a great option for entertaining. It can be made in advance and then baked when needed, making it perfect for dinner parties or gatherings. The pastry can be cut into bite-sized pieces for appetizers, or served as a main course with a salad on the side.

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Greek tiropita

Greek tiropita

This savory pastry, featuring a delightful blend of four cheeses, delicate filo dough, and a hint of nutmeg, will transport your taste buds to the Mediterranean.
Prep Time 20 minutes
Cook Time 35 minutes
Soaking time 10 hours
Total Time 10 hours 55 minutes
Course Appetizer, Breakfast, Main Course, Snack
Cuisine Greek
Servings 20 servings
Calories 181 kcal

Equipment

  • 1 Baking dish 26 x 36 cm (10.2 x 14.1 in)
  • 1 Bowl

Ingredients
  

  • 400 g Anthotyro or Ricotta (14.1oz)
  • 200 g Feta cheese (7 oz)
  • 200 g Kefalotyri or Parmesan (7 oz)
  • 200 g Kaseri or mozzarella cheese (7 oz)
  • 1 Whole nutmeg, freshly grated
  • 500 ml Milk
  • 3 Eggs
  • 1 tsp Salt
  • Black pepper
  • 11 sheets Filo dough

Instructions
 

  • Preheat oven to 175°C (350°F) and lightly grease a baking dish 26 x 36 cm (10.2 x 14.1 in) with olive oil.
  • In a large bowl, combine all the cheeses. Mix it thoroughly .
    cheese mix for Greek tiropita
  • Lay a sheet of filo dough in the prepared baking dish. Allow the edges to hang over the sides and brush it lightly with olive oil. Place another sheet on top and repeat the process until you have a stack of 4 sheets.
    filo dough for Greek tiropita
  • Spoon a 1/4 of the cheese mixture over the filo stack and spread evenly.
    Grate some nutmeg over the cheese mixture (freshly grated nutmeg offers the best flavor) and then add some black pepper.
    nutmeg Greek tiropita
  • Then add one layer of filo dough over the cheese mixture. Repeat the process with the remaining cheese mixture. Filo dough, cheese mix, nutmeg and pepper.
    filo dough for Greek tiropita
  • Finally,place another sheet on top brush lightly with olive oil and repeat the process until you have a stack of 4 sheets.
    filo dough for Greek tiropita
  • Fold the overhanging edges of the filo dough inward to create a neat and enclosed package.
    Greek tiropita
  • Then use a knife and cut/score the tiropita into squares.
    cut greek tiropita
  • In a bowl beat eggs with milk and some salt.
    egg and milk mix
  • Pour the egg mixture over the tiropita.
    milk and egg mix over greek tiropita
  • Cover with plastic wrap and place in the refrigerator for a few hours, preferably overnight. Because you want the tiropita to be moist and not soggy.
    greek tiropita soaking
  • Bake in the preheated oven for about 30-35 minutes, or until the tiropita turns golden brown and crispy.
    Greek tiropita
  • Once baked, remove from the oven and allow the tiropita to cool before serving. This will help the cheese filling set.

Βon appétit!

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