This video, along with the next one (which was done on the same day) were created without the use of a tripod. We learned our lesson and got a tripod. Sorry for any shaky hands :)
Tyropita are delicious Greek pastries made with feta or ricotta cheese (or a combination of both) wrapped in layers of buttered phyllo. Tyropita are great as a snack or as a side dish for lunch or dinner, although in Greece they are usually eaten as a breakfast food. What I love about tyropita is that you can make a large batch and then freeze them. Take some out of the freezer about 40 minutes before dinner, pop them in the oven, and you’ll have a wonderful side dish for the family meal.
Here is Eva’s recipe for tyropitakia. She uses both feta and ricotta cheese, but if you like it a little more salty use only feta cheese. Enjoy!
- Half a pound of feta cheese (about 2 cups)
- 500 grams of ricotta cheese
- Half a pound of butter (or you can use margarine)
- 3 eggs
- A quarter tsp of black pepper
- Parsley (optional)
Preheat your oven to 325 degrees.
In a large bowl, mix the feta, ricotta, eggs, and black pepper with your hands.
Remove the phyllo from the package, carefully unwrap it, and lay it flat on your counter. Place a slightly damp cloth over the phyllo to prevent it from drying out.
Place your butter in a small bowl and it microwave until softened. Get out a brush and butter a large pan.
Cut the phyllo into 3 or 4 long strips. Take out one pile of strips and cover the rest of the phyllo with your cloth.
Take one strip of phyllo and lightly butter it. Add another layer of phyllo and butter that too. Now drop a spoonful of the cheese mixture at the bottom of the long strip. Fold the phyllo in triangles.
Once you have finished folding each piece, butter it and place it on the pan.
Repeat until you have finished with the cheese mixture and the phyllo.
Once you are finished place the pan in the oven for about an hour (at 325 degrees)
And viola! You have delicious tyropitakia for you and your family.