Tiropitakia (Little Cheese Pies)
photo by Bergy
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
48 pies
ingredients
- 1⁄2 lb feta cheese
- 1 cup grated kefalotiri or 1 cup parmesan cheese
- 1⁄3 cup chopped parsley (chopped spearmint is also nice)
- 2 eggs
- pepper
- 3⁄4 cup melted butter (or more)
- 1 lb phyllo dough (pastry sheets)
directions
- Crumble or mash the feta cheese with a fork.
- Add the grated cheese, parsley, eggs and pepper.
- Cut pastry sheets in strips about 2x12 inches.
- Stack them one on top of the other to prevent From drying.
- Brush a strip of phyllo with melted butter, lay another strip on top and brush that one with butter too.
- Put one teaspoon of the filling on the short end of the strip, facing you, and fold over one corner to make a triangle.
- Continue folding pastry strip from side to side in the shape of a triangle until the entire pastry strip covers the filling. (Remember how we were taught to fold a flag into a triangular shape? Think of that as you keep folding the dough over. You should have a nice, neat, triangular packet.)
- Proceed in this manner with remaining pastry strips and filling until all are used.
- Put"tiropitakia" on a buttered baking sheet, brush generously with melted butter and bake in a moderate oven for 15-20 minutes or until golden brown.
- Serve hot.
- You can also make these ahead, put on a baking sheet and freeze, unbaked. When frozen, just keep them in a ziploc bag and you can have tiropitakia at a moment's notice. Just add 5 more minutes to the baking time if you're using frozen ones.
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Reviews
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These appetizers are A1 - I baked mine from frozen in a 350F oven on a baking stone for 25 minutes - I watched that they were baking evenly and moved them around. Two points: be generous with the butter on each layer and on top but don't slather it on and use a full tsp of filling in each - If you don't you will find they can be a bit dry. I love the parsley flavor with the cheese. I have always made spinach & Feta Phyllo's. The folding of each appie gets tedious but they are worth every bit of effort - get someone to help you! Thanks Evelyn for a really great appie addition - I have taken a photo and if it turns out I will post it later
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I thought these were really good and easy to make. I did use parsley and mint. I thought the mint was a great addition!! I used feta and ricotta cheese. The only thing I didn't like, was since the pan was buttered, when they came out, I needed to rest them on a paper towel to blot up all the extra butter. Otherwise, I felt like it was doing a slip and slide of my lips! I did freeze half so I am excited to see how they turn out!
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These were one of the appetizers I made for my daughters wedding, I wanted to be able to make everything ahead of time and freeze them, so this recipe fit the bill. They are pretty easy and they were a big hit. I also made them for a baby shower I recently hosted, luckily I had the forthought to print the recipe and bring it along, because I just knew I would be asked for it! I made an extra batch to keep in my freezer just in case!!! Thanks Evelyn, I can count on you for great recipes
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Dear Evelyn-Harry#2 isn't the only one that strayed, so don't shoot me either. I used the same recipe for the filling, but I had purchased some phyllo dough mini- cups in the frozen section. So I brushed them well with the butter and put the filling in it. I baked them by the instructions on the dough container. I also added a dash of thyme to the filling (my favorite herb). I also saved a few to freeze before baking, I put them on a cookie sheet in the freezer until frozen, then just stacked and wrapped them. The shell may have been different, but it still wouldn't have been any good without your outstanding filling recipe, thank you very much!
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Dear Evelyn, These are great, really...but I did stray from the original recipe. Please don't shoot me but...I had several tubes of crescent rolls that my son bought, just in case...for Thanksgiving dinner. Today I realized I needed to get them used up or waste them. Found this recipe and used your filling. They may not be Greek any more but they sure were wonderful tasting and I was able to freeze a bunch! Thanks loads.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.