Tasty Tiropita
A Taste of Tradition
This tiropita recipe is terrific as an appetizer or side dish for any occasion.
Tiropita is a delicious, traditional Greek pastry that can be prepared as individual triangles or one large pie. A cousin to the perhaps more well-known spanakopita, both pies sit within a delicious phyllo crust. While spanakopita features spinach and herbs, tiropita focuses on the wonderfully simple combination of Greek cheese and egg. For agent Gregory Eleftherakis, tiropita holds a place close to his heart, reminding him of holidays spent with his Yiayia (grandmother) and Papou (grandfather). His Yiayia would make the dish every Christmas and Easter, and his mother carried on the tradition.
Yiayia’s Tiropita’s Recipe
Ingredients:
4 eggs
1 lb ricotta cheese
1 lb feta cheese, crumbled
1 lb phyllo
3/4 pound butter, melted
Directions:
Preheat oven to 375 degrees Fahrenheit.
Beat eggs until fluffy, add ricotta cheese and continue beating until well blended. Combine feta cheese with egg mixture and set aside.
Cut phyllo sheets in thirds, brush with melted butter, fold in half and brush again with butter.
Place approximately 1 tsp of filling in the bottom right-hand corner of the phyllo and working toward the top, fold diagonally until triangles are formed.
Brush tops of triangles with melted butter and place on a baking sheet.
Bake for 20 minutes or until golden.
Gregory Elefherakis
Real Estate Salesperson
gregory.eleftherakis@compass.com
M: 610.717.8390
O: 267.435.8015