Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta. In this Tyropita I used Kataifi and five different kind of cheeses. You can add only feta if you prefer and other cheese that melt well when baking.
Kataifi (pronounced kah-tah-EE-fee) is a kind of pastry made with dough similar to phyllo pastry, but which passes from a machine and comes out in strands, that looks like angel hair pasta.
However, kataifi is soft and can be handled without crumbling.
Although kataifi is usually used for making sweets which are filled with nuts and cinnamon and then bathed in a syrup, there are, however, a few savory recipes using kataifi in savoury recipes and tyropita is one of them.
This tyropita is rich in calories, so some times I try to keep them as low as possible by using low fat milk and some low fat cheese.
How to makeTyropita with Kataifi, Feta and Four Cheeses
- Crumble the feta and mix with other grated cheese of your preference. Nothing else is added in the cheeses.
- Fluff kataifi with your fingers by pulling the strands until they separate and it becomes light and fluffy.
- Lay it on your working surface or in your hand and put one heaped tablespoonful of cheese on one end, then roll the kataifi pastry into a cylinder, folding the sides as well, to enclose the filling.
- Make sure you fold the pastry a little tight at first so that the filling is securely enclosed. When you make it the size you like just pull and cut the strands.
- Put it in a 20 x 26 cm buttered baking dish or Pyrex.
- Whisk the eggs, add milk and pepper (and salt, depending on the cheese you use). Melt the butter and add it to the milk mixture.
- Pour the milk mixture on the kataifi with a spoon making sure that all the pieces are wet.
- Leave it for at least half an hour to absorb the milk.
- Preheat oven to 180oC / 350oF (170οC / 338oF fan) and bake for about 30 – 40 minutes or until golden on top.
- When it is baked it is served hot cutting pieces with a spoon.
Tyropita with Kataifi, Feta and Four Cheeses
Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta. In this Tyropita I used Kataifi and five different kind of cheeses. You can add only feta if you prefer and other cheese that melt well when baking.
Ingredients
- 500 grams kataifi dough
- 850 grams feta cheese (or mixed with a variety of other cheeses such as graviera, kasseri, halloumi or anthotyro (similar to ricotta) etc. You can substitute with any low fat cheese.
- 5 eggs
- 3 1/2 cups whole milk
- 100 grams melted butter
- A pinch of black or white pepper
- Salt, optional as feta is salty
Instructions
- Crumble the feta and mix with other grated cheese of your preference. Nothing else is added in the cheeses.
- Fluff kataifi with your fingers by pulling the strands until they separate and it becomes light and fluffy.
- Lay it on your working surface or in your hand and put one heaped tablespoonful of cheese on one end, then roll the kataifi pastry into a cylinder, folding the sides as well, to enclose the filling.
- Make sure you fold the pastry a little tight at first so that the filling is securely enclosed. When you make it the size you like just pull and cut the strands.
- Put it in a 20 x 26 cm buttered baking dish or Pyrex.
- Whisk the eggs, add milk and pepper (and salt, depending on the cheese you use) Melt the butter and add it to the milk mixture.
- Pour the milk mixture on the kataifi with a spoon making sure that all the pieces are wet.
- Leave it for at least half an hour to absorb the milk.
- Preheat oven to 180oC / 350oF (170°C / 338oF fan) and bake for about 30 - 40 minutes or until golden on top.
- When it is baked it is served hot cutting pieces with a spoon.
Nutrition Information
Yield 15 Serving Size 1Amount Per Serving Calories 413Total Fat 30gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 11gCholesterol 135mgSodium 820mgCarbohydrates 22gFiber 1gSugar 5gProtein 14g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Tyropita (More Greek cheese pies)
Greek cuisine has many cheese pies. Here are a few more examples.
Greek Creased Cheese Pie (Patsavouropita)
Creased Cheese Pie is a different Greek pie called Patsavouropita (pronounced. pah-tsah-vou-RHO-pee-ta), which is very easy to make and tastes amazing.  This Greek pie is made by creasing each phyllo sheet and dipping it in a batter made with soda water, eggs and feta.
Tyropita with Kataifi, Feta and Four Cheeses
Tyropita (pronounced Ti-ROH-pee-tah) is usually made made with layers of buttered phyllo and filled with feta.  In this Tyropita I used Kataifi and five different kind of cheeses.  You can add only feta if you prefer and other cheese that melt well when baking.
Tyropita Strifti (Greek Cheese Pie)
Tyropita (pronounced tee- ROH -pee-ta) from tyri = cheese and pita = pie and Strifti (pronounced stri-FTEE), which means twisted.  It takes it's name from the way the cheese pie is shaped.
Tyropitakia (Cheese Triangles with Feta)
These tasty cheese-filled triangles are finger foods which can be served as appetizers, mezedes, side dishes, and snacks.
Easy Feta Pie (Alevropita) in ten minutes
This Easy Feta Pie also called Alevropita, can't get any easier to make. It is made with a batter in which feta is crumbled inside and on top and it is ready in ten minutes.
Tyropita me Maratho (Cheese and Fennel Pie)
A tyropita (cheese pie) made homemade phyllo, xinomyzithra and flavoured with wild fennel.
Patsavouropita (the easiest Greek Tyropita - Cheese Pie)
Patsavouropita is a traditional Greek, delicious savory pie with phyllo and feta, which is very easy to make and tastes amazing.
Kypriaki Tyropita (Savory Cypriot Cheese Cake)
Kypriaki Tyropita is a savoury Cypriot cake made with halloui and mint. Tyropita = τυρÏŒπιτα, (pronounced ti-RO-pee-ta) means cheese from tyri and pie from pita.
Flaounes (Cypriot Easter Cheese filled Bread)
Flaounes pr. flah-OU-ness (singular flaouna) is a traditional Cypriot Easter cheese bread made with an aromatic yeasted phyllo dough, filled with a special Cypriot cheese, called Pafitiko, made during the Easter period especially for flaounes, Â flavoured with Masticha (mastic resin), mahlepi (mahleb) and mint.
Tyropitari
Tyropitari pronounced Tee-rho-pee-TAH-ree, is a homemade Greek pastry filled with feta cheese and deep fried, which is served as an appetizer.
Kopiaste and Kali Orexi!