Best 6 Zekes Tyropitas Recipes

TIROPITA (GREEK SAVOURY CHEESE PIE)

Steps:

• Thaw phyllo dough completely.
• Melt the 6 tablespoons butter in a large saucepan.
• Whisk in the flour and cook slightly (1-2 minutes) to get rid of 'raw' flour taste.
• Slowly whisk in the milk.
• Cook over medium heat, whisking constantly, until sauce thickens.
• Remove from heat and let cool for 10 minutes.
• Quickly whisk the eggs into the sauce one at a time.
• Then stir in the cheese.
• Preheat oven to 375°F.
• Butter a 13 X 9" Pyrex baking dish generously (you can also use a larger baking pan - the tiropita just comes out a little thinner, but is nicer for appetizer servings).
• Flatten phyllo dough and cover with a sheet of wax paper and a lightly dampened towel (to avoid drying out).
• Take one sheet at a time and place in baking dish.
• Brush phyllo generously with butter.
• Use about 6 sheets this way and then add 1/2 of cheese filling.
• Layer 3 more sheets of phyllo (brushing each one with butter) and then top with remaining cheese filling.
• Finally, layer 6 sheets of phyllo over top (brushing each one with butter) and fold in the edges to make the tiropita look neat.
• Brush top generously with remaining butter.
• Score top of phyllo carefully with the point of a sharp knife, just cutting through pastry (only cut through the top layers of pastry, do not cut all the way down to the bottom layer), into the size of pieces you will want to serve.
• Make sure you don't cut right through pie.
• Bake for about 45 minutes to one hour, or until golden brown.
• (Make sure bottom crust is nice and golden- if it isn't- put it directly on floor of oven for about 10 minutes to brown faster. You don't want a soggy, uncooked bottom pastry).
• Variation: I often add 8 oz. of a good-quality, chopped, smoked ham to the cheese filling.

TIROPITA

Steps:

• Melt 6 tablespoons butter in small saucepan over medium-low heat. Whisk in the flour until smooth and cook, stirring constantly, for 2 minutes. Gradually pour in the milk, stirring constantly with a whisk or wooden spoon. Add the salt and nutmeg, stirring occasionally, until mixture is bubbly and thickened, 5 to 10 minutes.
• Mash the feta cheese with a fork in a bowl and stir in the grated kefalotiri, beaten eggs, and parsley. Pour in the hot white sauce and mix well.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
• Line the buttered baking dish with a sheet of phyllo dough and brush it with melted butter; keep the remaining phyllo sheets covered with plastic wrap while you work. Repeat with half of the phyllo sheets, brushing each sheet with butter, and letting them come up the sides of the baking dish. Pour in the cheese filling.
• Lay the remaining pastry sheets on top of the filling, brushing each with butter. Brush the top of the last sheet with butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from one end of the baking dish to the other.
• Bake in the preheated oven until the pastry is golden brown and crisp, about 45 minutes. Let stand for 5 minutes, then cut into squares and serve hot.

EASY TZATZIKI SAUCE

Steps:

• Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.

TIROPITA (GREEK CHEESE PIES)

Steps:

• Preheat your oven to 350F.
• In a large bowl, mix together the cheeses. Taste and add a pinch of salt as necessary.
• Add the eggs and mix well.

GREEK CHEESE PIE - TIROPITA

Steps:

• Preheat oven to 350* F.
• Melt the butter in a small saucepan over medium heat.
• Brush 2 sheets of phyllo with the melted butter and spread them gently in the pan, one at a time. The phyllo I use is purposely larger than my baking pan, so I can let the phyllo edges hang outside the pan as I will roll them over later. Take another 2 sheets and repeat the same process adding the phyllo so that the edges cover the rest of the pan. Make sure the phyllo edges are buttered as well. That way, they won't get dry by the time you roll them in.
• In a large bowl, mix well the crumbled feta, grated cheeses, Philadelphia, thyme, the eggs, and salt and pepper to taste.
• Divide the phyllo pack in half and set one half aside, covered with a damp towel, so it does not get dry. Brush one phyllo at a time with butter, crumple it and place in the pan. Repeat the process until all of the sheets of that half of the pack are done.
• Spread the cheeses mix evenly in the pan. Setting two phyllo sheets aside cover with the remaining half of the package in the same process as before. Brush with butter, crumple, and add to the pan.
• Cover pie with the two buttered phyllo sheets. Gently bring all the phyllo edges into the pan, fold them, almost creating a "phyllo border."
• Score gently with a sharp knife.
• Pour the milk evenly all over the pie. Sprinkle with the sesame seeds.
• Cover with aluminum foil and bake for 10 minutes. Uncover and bake for 30 min or until cooked through, and the top is golden brown.

ZEKE'S TYROPITAS

Steps:

• Make the filling:
• Fold together the cheeses, eggs, parsley, and salt and pepper in a small bowl.
• Assemble the tyropitas:
• For every 6 turnovers, you should use 2 layers of phyllo, liberally brushing each layer with melted butter. To assemble, start at the shorter end of the phyllo rectangle and cut into 6 even strips. Beginning at the far left lower corner of each strip, place 1/2 teaspoon of filling, and like folding an American flag, begin making right-angle turns until you have reached the end of the strip and you have a triangle-shaped pastry. Brush the turnovers liberally with butter and place them on wax paper. When all the triangles have been made, place them between layers of wax paper in a box or snap-top container and freeze. They can also be baked and eaten right away.
• Preheat your oven to 400°F, and bake the pastries for 12 minutes on an ungreased cookie sheet (they already have enough butter). If they have been frozen they can go directly from the freezer to the oven for 20 minutes. They will be a pale golden color and very hot inside, so be careful with the first bite!
• Phyllo Dough
• Working with phyllo dough can be a frustrating experience if you ignore one important rule: Always defrost the dough slowly, overnight in your refrigerator. If you try to rush it you will lose half a box to sticky layers. Always keep the phyllo covered with a dry kitchen towel while working with it and brush layers liberally with melted butter.