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.

Essentially these are little mini cheese pies. They're made with layers of butter phyllo and filled with a cheese and egg mixture. It can be very similar to Spanikopita but it's made with feta and a hard Greek cheese.

In Greece "Feta cheese" is ONLY what is made from sheep's milk (70%) and goat's milk (30%). Sheep's milk has more fat and thus gives more cheese, goat's milk has less fat, gives less cheese but hardens the feta and gives it the special taste that made it famous.

She explained that French feta, made of 100% sheep's milk, is the least salty of the three. Bulgarian may be made of sheep and/or goat, while Greek feta will be primarily sheep's milk and sometimes up to 30% goat's milk ― both are a little saltier than French.

When they go out and eventually get their second coffee, a freddo espresso this time, they will buy a “tiropita”, “spanakopita”, or “bougatsa”. These “pitas” are breakfast pastries made out of many layers of buttered Filo.

A version without cheese and eggs is eaten during religious fasts throughout Greece. Spanakopita appears in many traditional Greek cookery books and appears in numerous restaurants and hotel menus throughout Greece and internationally.

Tiropita can be consumed as a snack, for breakfast and as a meal. I serve it with a seasonal salad (usually a Greek style salad with tomato and cucumber in the summer, or a green or cabbage salad in the winter). And it is also good (as all pies are) as school lunch.

Graviera is the most popular cheese, after feta.

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.

Specifications. Plum Tomato, Cucumber, Feta Cheese (𝐌𝐢𝐥𝐤) (21%), Red Onion, Black Olives (6%), Rapeseed Oil, Dijon 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 (Water, 𝐌𝐮𝐬𝐭𝐚𝐫𝐝 Seeds, Spirit Vinegar, Salt, Acidity Regulator: Citric Acid), Lemon Juice, Olive Oil, White Wine Vinegar, Water, Sugar, Salt, Black Pepper.

What cheese is healthier than feta? ›

Goat cheese is low in calories, fat and has less sodium than feta. 3. Swiss: A hard cheese that is full of flavor. Swiss is a great lunch alternative to higher fat sandwich cheeses like provolone and cheddar.

"French feta is more austere and a little bit drier" compared to Greek feta. Bulgarian feta is made from sheep's milk and lies on the other end of the creaminess spectrum. "The Israelis also make some pretty great feta in that creamier style," Keenan says.

Spanakopita (/ˌspænəˈkɒpɪtə, ˌspɑː-, -ˈkoʊ-/; Greek: σπανακόπιτα, from σπανάκι spanáki 'spinach', and πίτα píta 'pie') is a Greek savory spinach pie. It often also contains cheese, typically feta, and may then be called spanakotiropita (Greek: σπανακοτυρόπιτα "spinach-cheese pie"), especially in northern Greece.

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.

The crust is the primary differentiator between Sicilian and a grandma slice. After a Sicilian pizza crust's dough is stretched on an oiled sheet pan, it's allowed to rise for an extended period of time before toppings are applied and it's baked. This gives it a crust that can be an inch thick, and it's airy and chewy.