Tiropita Recipe, Greek Feta Cheese Pies | Alexandra’s Kitchen (2024)

FAQs

What is the difference between spanakopita and Tiropita? ›

What Is Tiropita? Like spanakopia, tiropita is also a savory Greek pie that's wrapped in a phyllo crust, but its filling is different than spanakopita. Instead of spinach, herbs, and feta, tiropita is filled with a mixture of cheese and eggs.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

Greeks also love eating pies for breakfast !

All kind of pies : tiro pita (cheese pie), spanakopita (spinach pie), kreato-pita (chicken meat pie), served in triangular pieces.

“I'm going to share a little secret with you,” Merna explains in the video. “It's this spanakopita from Aldi and it's made in Greece.” Merna joked that she liked to 'hoard boxes' of it. The product was made in Greece.

Feta, the national Greek cheese, is relentlessly nibbled at, be it with a winter salad of boiled bitter greens, or a main course of summer vegetables stewed in olive oil, or a midnight snack hand-in-hand with a slice of crisp, icy, sweet watermelon.

Spanokopita and Tiropita

There are two traditional phyllo pastries most commonly found in Greek restaurants or delis, Spanokopita containing mainly spinach and Tiropita, which has cheese and egg filling. They are either shaped into triangles, rectangular or cigars, but sometimes as a large pie.

Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried bread developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages.

One of the easiest and more popular ways to incorporate Feta to a dish is to crumble it. Feta Crumbles are so versatile that you can use them to garnish pasta, watermelon, grapes, nuts, chickpeas, potatoes, salads, pizza, or eggs. It's the perfect tangy touch to elevate any dish.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Why is Greek feta so good? ›

The special thing about feta is that although is a matured cheese (3–4 months), retains humidity and acidity, so it helps the digestion of food and doesn't leave a fatty aftertaste. Feta is a Greek cheese (70% sheep milk + 30% goat milk) but a lot of other variations around the Balkans have similar taste and effects.

While feta cheese provides you with an excellent source of nutrients like calcium and protein, it also contains high amounts of sodium and saturated fat. Feta is lower in fat than many other cheeses, however, and is considered a reasonable option to eat in moderation.

Tiropsomo is similar to spanakopita and tiropita as they use cheese as their main ingredient. But what differentiates this Greek street food is that the cheese is baked into light bread instead of filo pastry. Apart from feta cheese, tiropsomo uses unkneaded dough made from flour and milk.

Spanakopita (Spinach Pie)...

Turkish borek and Greek spanakopita come from the same family of pastry. However, the two often differ in preparation and texture, with Greek spanakopita often having a flakier, puffier crust. Is it burek or borek? Both spellings of this pastry are technically correct, depending on the country.