Welcome Back to Episode 51 of All Things Greek! Today we are making delicious little pockets of cheesy love, or TIROPITA! Not to be confused with Spanakopita from the early days of Episode 3 of All Things Greek.
Essentially Tiropita are little mini cheese pies. They're made with layers of butter phyllo and filled with a cheese and egg mixture. It can be very similar to Spanikopita but it's made with feta and a hard traditional Greek cheese.
Now listen, there are a few rules here. You either eat these bad boys immediately and expect no leftovers or you get very strategic and smart about your storage. These are at a high risk of getting soggy if stored when still hot or if you leave too much air in the container or bag. That’s why I use @Zwilling_USA Fresh & Save Containers. I don’t mess around with the quality of my food and I want my Tiropita to be crispy and crunchy for my guests, well heck, for myself even! @Zwilling_USA Fresh & Save will help extend the self-life of your meal up to 5X longer in the fridge! So not only are you enjoying these pockets of love all week but you are also getting the freshest version of them! Not to mention you’re combating food waste, and preventing freezer burn and that’s a big win in my Greek heart!
By using code “MARIA”, you can get a free small lunch box with a purchase of the Fresh & Save 7 PC Starter Set (either in glass or plastic). Valid only on the ZWILLING U.S. Site
Here is everything you need to bring Greek to your holiday platter board! Don’t forget to pair this with my Viral Tzatziki!
Ingredients :
* 9 defrosted phyllo sheets
* 2 tbsp unsalted butter
* 500 g feta cheese, crumbled
* 200 g graviera cheese, shredded
* 1/2 white onion, diced
* 1 egg
* 1/4 cup 10-18% cream
* 2 tsp salt
* 1/2 tsp ground pepper
* 1/2 cup melted unsalted butter
* for garnish: sesame seeds and chili flakes
Instructions:
The night before making your tiropita, make sure to remove your phyllo dough from the freezer. Allow to thaw in the fridge.
1. In a large pot, heat 2 tbsp butter on medium heat for around 30 seconds.
2. Add the onions and saute until softened about 4-5 minutes. Stir often to avoid burning.
3. Once the onions have softened, remove from the heat. Add them to a bowl with the crumbled feta, shredded graviera cheese, egg, cream, salt and pepper. Mix to combine.
4. Preheat the oven to 375F and prepare 2 baking sheets with parchment paper.
5. Melt 1/2 cup butter and set it aside. Have it ready with a brush to gently coat your phyllo.
6. It is best to keep your phyllo dough moist, so I suggest laying it out flat then covering with a damp cloth.
7. Place one sheet of phyllo dough onto a large cutting board or flat surface. This is a very delicate ingredient, so be patient.
8. Using your brush, coat the whole thing with melted butter.
9. Use a pizza cutter or knife to cut the layered phyllo dough into 4 long strips.
10. Scoop approximately 1 tablespoon of the filling 1 – 2 cm away from the edge of one strip.
11. Roll the phyllo dough directly over the filling to fully cover it.
12. Next complete a diagonal fold towards one side, to begin a triangle formation.
13. Continue this type of diagonal fold down the entire strip, making sure to alternate the sides of each fold.
14. Arrange onto the baking tray and lightly brush with any of the leftover melted butter (if there isn't any use olive oil). Top each with a pinch of sesame seeds.
15. Complete these steps until all of the filling is used.
16. Bake for 20 – 25 minutes, until golden brown and crisp. Drizzle with honey and sprinkle on some chili flakes if desired. Enjoy!
#Greece #GreekRecipes #Tiropita #GreekCheesePies #GreekFood
