Greek No Filo Cheese Pie Tiropitta Horis Filo Recipes

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GREEK CHEESE PIE - TIROPITA



Greek Cheese Pie - Tiropita image

With phyllo sheets, Greek feta cheese & gruyere, it is guaranteed to be a hit.

Provided by by Jenny | The Greek Foodie

Categories     Appetizer     Main     Snack     Vegetarian

Number Of Ingredients 9

0.6 lb Greek feta cheese (I like Vikos and Dodoni.)
12 oz gruyere cheese (grated. )
3.5 oz Philadelphia cheese (About half of the classic package.)
1 cup milk
4 eggs, medium-average size (If you have large eggs please use 3.)
1 box organic phyllo sheets
1.5 sticks butter ( melted)
1 tablespoon fresh thyme leaves
1 tablespoon sesame seeds

Steps:

  • Preheat oven to 350* F.
  • Melt the butter in a small saucepan over medium heat.
  • Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
  • In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
  • Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
  • Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
  • Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
  • Score gently with a sharp knife.
  • Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
  • Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

Nutrition Facts : Calories 336 kcal, Sugar 2 g, Sodium 484 mg, Fat 24 g, SaturatedFat 14 g, Carbohydrate 17 g, Fiber 1 g, Protein 13 g, Cholesterol 108 mg, ServingSize 1 serving

GREEK NO-FILO CHEESE PIE (TIROPITTA HORIS FILO)



Greek No-Filo Cheese Pie (Tiropitta Horis Filo) image

I've taken this directly from a Greek cookbook that I purchased whilst on holiday in Crete. The author is Myrsini Lambraki, we love this as a light pie served with salad and its very easy to make.

Provided by Lou van

Categories     Savory Pies

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

400 g feta, cubed
150 g gruyere, grated
3 eggs
1 cup thick yogurt
250 g butter, melted
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon black pepper

Steps:

  • Preheat oven to 180°C.
  • In a large bowl combine butter, lightly beated eggs, baking powder, cheese, pepper, yogurt and flour.
  • Stir until thoroughly blended.
  • Lightly butter a wide baking pan and transfer mixture to the pan.
  • Bake for 30 - 35 minutes.
  • Let it cool slightly then cut into small squares.
  • Serve hot or cold.

TIROPITA - GREEK CHEESE PIE



Tiropita - Greek Cheese Pie image

Make and share this Tiropita - Greek Cheese Pie recipe from Food.com.

Provided by alligirl

Categories     Cheese

Time 1h30m

Yield 32 squares, 32 serving(s)

Number Of Ingredients 11

6 tablespoons butter
8 tablespoons flour
2 cups milk
1 teaspoon salt
1 dash nutmeg
1 lb feta cheese
1 cup grated kefalotiri (Cheese -- or Parmesan)
4 eggs
1/4 cup chopped parsley
3/4 lb phyllo dough (pastry sheets)
3/4 cup melted butter

Steps:

  • Melt butter in small saucepan over low heat; blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Cool.
  • Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce.
  • Butter a 9X13 inch baking pan.
  • Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan.
  • Pour in the cheese filling and cover with the remaining pastry sheets, brushing each sheet with butter.
  • Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the pan to the other. Bake in a moderate oven until golden, about 45 minutes.
  • Cut into squares and serve hot.

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