Tiropites or Tiropeta or Tyropeta (Tissue thin layers of pastry dough filled with a mixture of Greek feta cheese
and baked to a golden brown)
Yields - 24 pieces
1 lb. feta cheese, crumbled coarsely (can buy this way)
1/2 lb small curd cottage cheese (I use low fat)
1/2 lb. cream cheese (I use low fat)
1 cup Parmesan cheese
6 large eggs (can use those egg substitutes in dairy section)
dash white pepper
1 lb Filo dough** (see below)
1 lb butter, melted
In a lrg. mixing bowl, beat eggs till blended. Add cheeses & white pepper & mix until blended well.
Using melted butter, brush bottom of 17-1/2" x 11" pan. Lay out one sheet of Filo at a time, brushing each sheet with butter. Continue until 1/2 lb. (or 1/2 of sheets) is used.
Spread egg & cheese filling evenly over entire pan. Then continue using one sheet of Filo at a time, brushing each sheet with butter until entire supply is used.
Before baking score top layers with sharp knife into square pieces, the size of your choice.
(usually 3" x 3")
Bake in a 350 degree oven for 25 minutes or until golden brown. Serve hot.
Note: May be frozen before baking. Be certain to cover airtight.
See wine pairings below
**How to use filo dough
Because filo dough dries very quickly, it must be covered during use. The following procedure may be used each time a recipe calls for Filo (phyllo) dough ... .
Unroll dough and place between two swheets of wax paper - layer as in diagram below ....
- - - - - - - - - - - - - dampened paper towel
_________________ sheet of waxed paper
////////////////////////////////////////////// filo dough
_________________ sheet of waxed paper
- - - - - - - - - - - - - - dampened paper towel
Wine pairings
Some suggest a fruity Sauvignon Blanc from New Zealand or the Loire (French)
OR
Vermentino wines (see link about vermentino below)
Muscat or Muscato
While meandering about wine pairings for this dish I ran across
a general food pairing chart for the novice. HERE IS THE LINK:
