Tiropita Recipe, Greek Feta Cheese Pies | Alexandra’s Kitchen (2024)

FAQs

What is the difference between spanakopita and Tiropita? ›

Like spanakopia, tiropita is also a savory Greek pie that's wrapped in a phyllo crust, but its filling is different than spanakopita. Instead of spinach, herbs, and feta, tiropita is filled with a mixture of cheese and eggs.

Tyropita is a Greek cheese pie typically made with feta cheese, phyllo, and olive oil. The word tyropita is a combination of the Greek word for cheese (tyri) and pie (pita). Feta cheese is almost always the main cheese used in tyropita, which can be made with feta by itself or a mixture of cheeses.

Tiropita can be consumed as a snack, for breakfast and as a meal. I serve it with a seasonal salad (usually a Greek style salad with tomato and cucumber in the summer, or a green or cabbage salad in the winter). And it is also good (as all pies are) as school lunch.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.

Ohhhhh I promise you that you're going to love this Greek Tiropita Recipe. Essentially these 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 Greek cheese.

Traditionally, feta cheese is made with 100% sheep's milk or with up to 30% of goat's milk mixed in.

Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture. Tiropita can be made as individual pastries, like we did here. Or, you can make it in one large pan and cut into serving portions, like you do for Kotopita.

Tiropita—“tiro” means “cheese,” and “pita” means “pie”—is a savory Greek cheese pie made with layers of butter-brushed phyllo dough and a soft, flavorful cheese filling. There are many variations of this cheese pie in Greece, and each has its own unique shape and combination of cheeses.

Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried bread developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages.

What do Greeks serve for Christmas? ›

Unlike Western Countries where they eat Turkeys, in Greece, the main Christmas meal is often pork (and lamb). There are many traditional pork Christmas recipes that vary depending on the region.

In Greek, appetizers are known as orektika (ορεκτικά) and pronounced oh-rek-tee-KAH). They can be hot or cold and are intended to whet the appetite for the meal to come.

Crumbled. One of the easiest and more popular ways to incorporate Feta to a dish is to crumble it. Feta Crumbles are so versatile that you can use them to garnish pasta, watermelon, grapes, nuts, chickpeas, potatoes, salads, pizza, or eggs. It's the perfect tangy touch to elevate any dish.

Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture. Tiropita can be made as individual pastries, like we did here. Or, you can make it in one large pan and cut into serving portions, like you do for Kotopita.

Greeks also love eating pies for breakfast !

All kind of pies : tiro pita (cheese pie), spanakopita (spinach pie), kreato-pita (chicken meat pie), served in triangular pieces.

The other difference is that the layer of custard found in bougatsa is quite a bit thinner than the thick layer of custard which makes up a galaktoboureko. The end result is that when served warm, the bougatsa custard has a beautiful way of remaining creamy, oozy and perfect.