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Tyropita with Kataifi, Feta and Four Cheeses

Tyropita with Kataifi, Feta and Four Cheeses

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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 strands image

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.

Tyropita with Kataifi

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.

Tyropita with Kataifi picture

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.

collage Tyropita wth Kataifi

Tyropita with Kataifi, Feta and Four Cheeses

Preparation time:  30 minutes

Resting time:  30 minutes

Baking time:  30 – 40 minutes

Serves:  12 – 15

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

Directions:

  1. Crumble the feta and mix with other grated cheese of your preference. Nothing else is added in the cheeses.
  2. Fluff kataifi with your fingers by pulling the strands until they separate and it becomes light and fluffy.
  3. 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.
  4. 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.
  5. Put it in a 20 x 26 cm buttered baking dish or Pyrex.
  6. 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.
  7. Pour the milk mixture on the kataifi with a spoon making sure that all the pieces are wet.
  8. Leave it for at least half an hour to absorb the milk.
  9. Preheat oven to 180oC / 350oF (170οC / 338oF fan) and bake for about 30 – 40 minutes or until golden on top.
  10. When it is baked it is served hot cutting pieces with a spoon.
Tyropita with Kataifi, Feta and Four Cheeses

Tyropita with Kataifi, Feta and Four Cheeses

Yield: 15
Prep Time: 30 minutes
Cook Time: 1 day 16 hours

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

  1. Crumble the feta and mix with other grated cheese of your preference. Nothing else is added in the cheeses.
  2. Fluff kataifi with your fingers by pulling the strands until they separate and it becomes light and fluffy.
  3. 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.
  4. 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.
  5. Put it in a 20 x 26 cm buttered baking dish or Pyrex.
  6. 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.
  7. Pour the milk mixture on the kataifi with a spoon making sure that all the pieces are wet.
  8. Leave it for at least half an hour to absorb the milk.
  9. Preheat oven to 180oC / 350oF (170οC / 338oF fan) and bake for about 30 - 40 minutes or until golden on top.
  10. When it is baked it is served hot cutting pieces with a spoon.
Nutrition Information

Amount Per Serving Calories 342.99Total Fat 21.85gSaturated Fat 13.69gSodium 769.54mgCarbohydrates 21.83gFiber 0.9gSugar 5.53gProtein 14.64g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

collage Tyropita with Kataifi picture

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