Tiropita Recipe, Greek Feta Cheese Pies | Alexandra’s Kitchen (2024)

FAQs

What's the difference between spanakopita and tiropita? ›

The difference between a spanakopita and tiropita is that spanakopita includes spinach and feta (sometimes only spinach) whereas tiropita only has cheese in its filling. And while it is a popular street-food it is also a popular dish people make at home.

Though I typically make this in a 13x9x3 inch pan and cut it into squares, this also works exceedingly well in a deep dish 9 inch round pan cut into triangles. If you're planning a party of sorts, consider making this tiropita with a spinach pie as an accompaniment and a greek salad to tie the whole thing together.

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". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

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

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

Unlike Western Countries where they eat Turkeys, in Greece, the main Christmas meal is often pork (and lamb). There are many traditional pork Christmas recipes that vary depending on the region.

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.

What does tzatziki go with? Pretty much everything, it can even be eaten while on a budget, with bread and a few olives. It will keep you going. A favorite way is to use it as salad/dressing with a gyros plate, combining the taste of the two.

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).

Feta is made by separating and curing curds from milk using bacteria and enzymes. Traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk, but feta produced outside the EU may also contain cow's milk.

Why is Greek feta so good? ›

The special thing about feta is that although is a matured cheese (3–4 months), retains humidity and acidity, so it helps the digestion of food and doesn't leave a fatty aftertaste. Feta is a Greek cheese (70% sheep milk + 30% goat milk) but a lot of other variations around the Balkans have similar taste and effects.

Remove the thawed phyllo from the package and unroll the sheets. Cover the unrolled phyllo with a sheet of waxed paper covered by a damp towel to keep it moist. It dries out very quickly. As you remove one sheet at a time, cover the remainder.

Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture. Tiropita can be made as individual pastries, like we did here. Or, you can make it in one large pan and cut into serving portions, like you do for Kotopita.

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.

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.