Tiropita

Traditional Greek pastry made with layers of buttered phyllo filled with a delicious feta + egg mixture.

I have two ways of making them below; larger rectangular cheese pockets or the smaller traditional triangles. We personally enjoy the larger ones as a meal with a fresh crisp Greek salad and the littler ones we serve more as appetizers.

Here’s what you’ll need:

Ingredients:

  • 600g feta cheese (I use goats feta)
  • 2 tbsp semolina
  • 4 eggs
  • 1/3 cup milk
  • a pinch nutmeg
  • a pinch or two of pepper
  • 1 pkg Krinos phyllo pastry sheets thawed (24 sheets are needed for this recipe)
  • sesame seeds for sprinkling
  • 1/4 cup extra virgin olive oil or melted butter to brush onto the phyllo sheets (I absolutely love Lidrivio from Patrida Imports)

Directions: (for large rectangular Tiropita Pockets)

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
  2. In a medium bowl lightly beat the eggs with a fork, add the milk and the semolina. Mix well. Crumble in the feta and add a dash of nutmeg and a little pepper. Mix well and set mixture aside.
  3. Open up your phyllo and lay it out completely. With the phyllo laid horizontally like a place mat, cut all the sheets in half vertically.(Make sure to lay a damp cloth over the phyllo sheets you aren’t using so as to not have them dry up.)
  4. Begin by laying one of the 1/2 sheets of phyllo on the counter and brush with oil. (Be gentle, they can fall apart easily.) Layer with and additional 3 sheets making sure to lightly brush with oil in between. (4 sheets total per tiropita)
  5. Add a scant 1/4 cup of the cheese mixture onto the oiled phyllo sheets about 1 inch up from the bottom. Fold the bottom up and over the mixture and then folding over the sides until completely sealed.
  6. Repeat until all the mixture is used up. I ended up with 12 tiropita pockets.
  7. Place on baking sheet seam-side down. Brush the tops with a little oil and sprinkle with sesame seeds.
  8. Bake in preheated oven for 30 to 40 minutes or until golden brown. Serve warm.

       

Want to make them into small triangles?  Follow the directions below:

Directions: (for small triangular tiropita pockets)

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
  2. In a medium bowl lightly beat the eggs with a fork, add the milk,  and the semolina. Mix well. Crumble in the feta and add a small dash of nutmeg and a little pepper. Mix well and set mixture aside.
  3. Open up your phyllo and lay it out.
  4. Layer 3 sheets of phyllo dough, brushing melted butter/oil in between each layer and brushing butter/oil on top. (Make sure to lay a damp cloth over the phyllo sheets you aren’t using so as to not have them dry up.)
  5. Cut the phyllo stack into strips, roughly 3 inches wide – about 4 strips.
  6. Add a tbsp of the mixture onto the bottom of the phyllo.
  7. Starting at the filled end, bring the bottom corner up to the top, creating a triangle that encases the filling. Then, fold the triangle over. Then, fold the triangle down. Continue folding until the end of the dough is reached. Re-butter the end to ensure it sticks firmly.
  8. Repeat until the mixture is used up. You should end up with 24 tiropita pockets.
  9. Place on the baking sheet seam-side down. Brush the tops with a little oil and sprinkle with sesame seeds.
  10. Bake in preheated oven for 30 to 40 minutes or until golden brown. Serve warm.

Enjoy!

xo,

alexandra-signature-e1419344875338

Recipe Yields: 12 Servings

PureSense Health Clients: 1 Large Rectangular Serving of Tiropita = (2 Starch + 2 protein + 1 Fat + 1 Dairy)  or  (2 Starch + 4 Protein + 1 Fat) 

Note:  If you made 24 of the smaller triangle shaped tiropita pockets as appetizers count 1 serving as: 1 starch + 1 Dairy 

2020-07-09T19:31:42-07:00 Latest Articles, Meals, Recipes, Snacks/Appetizers|