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  • The League of Kitchens: Despina's Tiropita (Cheese Pie)

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    Many varieties of sweet and savory pies made from flaky phyllo dough line the shelves of bakeries all over Greece. This cheese pie is often served warm for breakfast with coffee. The ricotta serves to cut the saltiness of the feta; you could also use cottage cheese. Despina prefers the thicker phyllo sheets for a crispier pie. If you can only find the thinner sheets, use half of the box for the bottom layer, and half for the top.

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    Many varieties of sweet and savory pies made from flaky phyllo dough line the shelves of bakeries all over Greece. This cheese pie is often served warm for breakfast with coffee. The ricotta serves to cut the saltiness of the feta; you could also use cottage cheese. Despina prefers the thicker phyllo sheets for a crispier pie. If you can only find the thinner sheets, use half of the box for the bottom layer, and half for the top.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    5K views1 page

    The League of Kitchens: Despina's Tiropita (Cheese Pie)

    Uploaded by

    The World
    Many varieties of sweet and savory pies made from flaky phyllo dough line the shelves of bakeries all over Greece. This cheese pie is often served warm for breakfast with coffee. The ricotta serves to cut the saltiness of the feta; you could also use cottage cheese. Despina prefers the thicker phyllo sheets for a crispier pie. If you can only find the thinner sheets, use half of the box for the bottom layer, and half for the top.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    Tiropita(GreekCheesePie) RecipecourtesyDespinaEconomouandtheLeagueofKitchens Manyvarietiesofsweetandsavorypiesmadefromflakyphyllodoughlinetheshelvesof bakeriesalloverGreece.Thischeesepieisoftenservedwarmforbreakfastwithcoffee.The ricottaservestocutthesaltinessofthefetayoucouldalsousecottagecheese.Despina prefersthethickerphyllosheetsforacrispierpie.Ifyoucanonlyfindthethinnersheets,usehalf oftheboxforthebottomlayer,andhalfforthetop. 5extralargeeggs 1/4teaspoongroundblackpepper 2cupspartskimricotta 10ouncesGreekfeta About1/2cupextravirginGreekoliveoil One1poundboxextrathickphyllodough(four16by20inchsheets),preferablyZagorisio brand Preheattheovento375F.

    Whisktheeggsandpepperinamediumbowl.Stirinthericotta,andthencrumbleinthefeta. Stirtocombinethefillingwithbemostlysmoothwithsomesmallchunks. Generouslybrushan18by13by31/2inchroastingpanwitholiveoil.Unrollthephyllo,keeping thesheetsontheplastic.Brushthefirstsheetalloverwithsomeoliveoil,coveringthesurface butnotmakingittoosoggy.Arrangeinthepanlooselyitsoktohavefoldsandbumpsinthe middlebutmakesurethedoughreachesthesides.Repeatwithonemoresheet.Evenlydrop thecheesefillingoverthesurface,gettingtotheedgesandcorners.Oiltheremainingtwo sheetsandlayeronebyone,oilsideup.Tucktheedgesinalittle.Cutinto12squares,about3 by4inches,orwhateversizeorshapeyoulike.Wipetheedgesofthepan,andthenbakeuntil thetopiscrispyandbrown,for1hour.Cutalongthecutlinesagaintoremovefromthepan. Servewarm. Makes12mainservings,ormoreifappetizerportions Prep:20minutes Cook:1hour

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