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.
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.
How to make Greek tiropita
- Preheat your oven to 175°C (350°F) and lightly grease a baking dish 26 x 36 cm (10 x 14 in)* with olive oil.
- 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.
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
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 .
- 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 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.
Βon appétit!
