Slowly whisk in the milk. Directions step 1 melt 6 tablespoons butter in small saucepan over medium low heat. For this tiropita recipe you will need a. Preheat oven to 350 degrees fahrenheit. Using a fork crumble the feta and incorporatee all ingredients.
Crumble or mash the feta cheese with a fork. Brush it with. In a large bowl mix together the cheeses. Step 2 mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri beaten eggs and parsley. The traditional tiropita recipe calls for feta cheese.
The tiropitas freeze well before baking place between sheets of waxed paper and store in a resealable plastic bag. Add the eggs and mix well. Generally though you want to keep the weight of the cheese constant so for this recipe the total weight for the cheese is 26 ounces 75 grams. Directions thaw phyllo dough completely. Whisk in the flour until smooth and cook.
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You can check my recipe for low sodium cheese pies here. Tiropita can be consumed as a snack for breakfast and as a meal. Prepare the filling for the tiropita. Taste and add a pinch of salt as necessary. Remove from heat and let cool.
Directions to make tiropita greek cheese pie. Instructions if you choose to prepare this greek tiropita recipe with commercial phyllo dough it is important to thaw completely the. Instructions combine cheeses eggs and salt in a bowl. Whisk in the flour and cook slightly 1 2 minutes to get rid of raw flour taste. Instructions preheat your oven to 350f.
This recipe is enough for a one pound package of phyllo. You need a large cutting board a teaspoon a measuring teaspoon a brush the melted butter a. Set up your station. Lay one sheet of fillo horizontally oriented in front of you on your cutting board. Step 3 preheat oven to 350 degrees f 175 degrees.
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Lay one sheet of fillo horizontally oriented in front of you on your cutting board. The tiropitas freeze well before baking place between sheets of waxed paper and store in a resealable plastic bag. Crumble or mash the feta cheese with a fork. Slowly whisk in the milk.
