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.

Tyropita is a Greek cheese pie typically made with feta cheese, phyllo, and olive oil. The word tyropita is a combination of the Greek word for cheese (tyri) and pie (pita). Feta cheese is almost always the main cheese used in tyropita, which can be made with feta by itself or a mixture of cheeses.

Its flavor is tangy and salty, ranging from mild to sharp. 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".

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.

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.

Feta: Feta is the most famous Greek Cheese. Greek Feta is made primarily of sheep's milk, but it is acceptable to blend in up to 30% goat's milk. Feta is a white brined cheese made in rindless squares or blocks.

It pairs well with fruit, like watermelon or peaches, but is equally as delicious with crunchy cucumbers or hearty collard greens. Feta is classically paired with olives, lemon, and fresh herbs like mint, but can also be used less traditionally like in our One-Pot Pasta Primavera with Bacon and Feta.

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.

By Merriam-Webster's definition, cake is a bread-like dessert that's baked from a thick batter. And cheesecake's qualities don't fit that bill. On the other hand, while cheesecake is closer to a pie given its crust and filling structure, it doesn't quite fit alongside those types of flaky desserts either.

How often do Greeks eat feta? ›

It is said that the average Greek consumes about 50-65 pounds (23-30 kg) of cheese a year and the majority of that tends to be feta.

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).

Brining is an essential part of what makes Feta unique. The cheese is traditionally made with sheep's milk, although up to 30 percent of the milk can come from goats. Feta has a tangy, fresh and briny flavor and a creamy yet crumbly texture. Sheep's milk imparts a buttery richness, and goat's milk adds acidity.

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.

staple in any Greek household.

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.