Comments on: Tiropita Recipe (Greek Cheese Pies)

By: Tiropita Recipe (Greek Cheese Pies) «

Tiropita Recipe (Greek Cheese Pies) « — Fri, 01 Oct 2010 18:13:30 +0000

[...] http://onemansblog.com/2006/11/26/tiropita-recipe-greek-cheese-pies/ [...]

By: politis

politis — Fri, 25 Jun 2010 21:01:13 +0000

My Yiayia puts fresh dill to give it colour. My favourite food as a kid!

By: maria

maria — Thu, 10 Jun 2010 04:04:27 +0000

yes!!! my yiayia also used parmesan and ricotta as well as some finely grated white cheddar…awesome! i cannot get ricotta where i live so i substitute small (dry) curd cottage cheese-aka as lasagne style cottage cheese. The result is DIVINE– fit for the gods (and goddesses!) KalÃ Ã³reksi!

By: Teddy G

Teddy G — Thu, 12 Feb 2009 19:03:53 +0000

Adding riccota is definitley a nice touch. My Yiya also uses a little bit of Parmesan WITH the feta and riccota and it makes for an extremely delicious (and cheesy Tiropita)! I reccommend both additions.

By: gigi

gigi — Mon, 16 Jun 2008 01:19:28 +0000

plz…can u teach me all the tricks about homemade phyllo dough?? i have already tried it…and i have made strudells with it…but i have a little problem …when i wwork with this dough…i lose lots of dough…bcz those little pieces that i can not thing becomes hard…and then i can’t re use it again…i hope u understand what i mean…my english is not good enough to explain… plz…i need to learn all posiible things about this dough… temperature, ingredientes…trick…etc… i beg u to help me bcz i need to do more than 2000 mini desserts with it for next month..plzzzzzzz!!! thank u very much!

By: John P.

John P. — Sat, 24 Nov 2007 22:59:53 +0000

Panagioti,

Thanks very much for the tips! I’ll definitely try all of your suggestions. I never met a Tiropita I didn’t love! :-)

John

By: Panagioti

Panagioti — Sat, 24 Nov 2007 22:00:25 +0000

In addition to my above comment: I also use some riccoto cheese in my recipe to take away the saltiness of the feta. 8 yolks i whole egg 8 ounces riccota and all the rest that is in the orignal recipe. Try it!

By: Panagioti

Panagioti — Sat, 24 Nov 2007 21:21:36 +0000

I would like to offer a correction on the affectionate name “tiropitakia”. Tiropita = cheese pie, tiropitakia = little cheese pie, for example in Greek we name a man Panagioti when he is a child we call him Panagitaki which trabslates into litte Panagioti. This is a good recipe, however you will have more puffiness in the filo if you use the yolk of the eggs only, and olive oil instead of butter to brush on the filo.

By: David Dunn

David Dunn — Wed, 22 Aug 2007 00:18:19 +0000

Thanks for the link John!

That is what I was looking for. I always thought it was a Greek dish.

David

By: John P.

John P. — Tue, 21 Aug 2007 22:57:42 +0000

I’m glad you enjoyed it Dave, and by all means feel free to share the recipe!

I tend to like my Tiropita fairly plain because I don’t really eat vegtables, but I encourage you to experiment. Tiropitas are basically the “egg omelette” of Greece. They are the most typical breakfast item, so I don’t see why you wouldn’t put all kinds of stuff in there just like we do here!

The other dish I think you are referring to is called Kibbeh and it is a middle-eastern dish. The style is quite different from the Greek/Mediterranean style and I don’t have a recipe for it. However, try this Wikipedia page and see if that helps.

Take care,

John

By: David Dunn

David Dunn — Tue, 21 Aug 2007 22:43:05 +0000

I tried this recipe tonight as I was looking for something different to eat. It was pretty good! I think the next time that I make it, I will put in a few calamata olives since I like them so much.

Thanks for the recipe. Would you mind if I use it on my site?

By the way, do you have a recipe for what I think is called “KIBBE”?

It is ground beef and ground lamb with spices and onions that you serve on crackers.

Thanks again!

David Dunn
http://www.easyfoodcooking.com