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Tiropitas

Tiropitas

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
MADHOUSEWIFE

MADHOUSEWIFE

This is a fairly easy Greek recipe that has been passed down in my family. It is delightful to have at parties as an appetizer or side dish. enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
  3. Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.
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Reviews

Leigh Pera Reznik
62

Leigh Pera Reznik

11/7/2006

Delicious! Just as good as my Greek friend's recipe. Here's a trick...go easy on the butter. I originally felt that I had to cover the entire sheet with butter. It's not necessary. The tiropitas still taste good, but they get a bit greasey. Just dab a little here and there. It's better that way.

Sza Sza
49

Sza Sza

5/19/2008

I grew up and lived in Cyprus and Greece for almost 10 years. The one thing that I missed the most is of course, tyropita. So, I searched high and low for a great recipe that would taste authentic and this is it! However, I made some few additions : - I skipped out on the mint and opted for a mix of herbs instead. A friend got me a bag of salad herbs straight from Crete ( mix of dried mint, thyme and oregano ). I added this to the cheese mixture and it was amazing. - I also added the nutmeg which gave it that authentic Greek cuisine flavour. Other than that, the recipe is perfect and now it's become one of my favourite things to make in the kitchen! I made a whole batch and stored them in the freezer...they were gone within 2 days between my boyfriend and I!

Sara R
25

Sara R

8/29/2007

I made these as appetizers. Instead of butter, I sprayed between layers of philo with butter spray. I cut them into squares and pushed them into a mini muffin pan. I scooped the filling into each "cup" and baked them. They were a hit. Except for presentation, I didn't change a thing. These are delicious.

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