Best Tyropita Me Filo Kroustas Cheese Pie Recipes

TRADITIONAL TIROPITA - GREEK CHEESE PIE

Steps:

• Preheat oven at 350 F (180 C)
• Grease (with olive oil) a 9X13 inch (25X35 cm)casserole dish or pan
• In a large bowl smash the feta and anthotiro with a fork.
• Add the mint, dill and pepper and mix.
• In a small bowl beat the eggs and add them to the cheese mixture along with one tablespoon olive oil. Mix well.
• Prepare your working area so that you have space to spread the phyllo.
• Remove your first phyllo sheet carefully and spread it on the bottom of the pan. If it is too big you can scrunch it to fit. Brush with olive oil. I often use an olive oil spray bottle instead. Place the second phyllo on top of the first phyllo and brush with olive oil and continue until you have spread 6 sheets of phyllo.
• Spread the cheese mixture over the phyllo making sure it is spread evenly.
• Cover with 5-6 more phyllo sheets repeating the same process (brushing with olive oil). Make sure that you do not scrunch the final 2-3 phyllo sheets.
• Brush the top layer with olive oil and score. Cut only through the phyllo (not all the way down).
• Sprinkle with sesame seeds, splash a bit of water on top with your fingers and place in the oven.
• Bake for about 40 minutes. Lift side slightly to make sure the bottom is baked. Place on the bottom of the oven for another 5 minutes.
• Let it cool for 15 minutes and cut in pieces.
• Keep in refrigerator. You may reheat it at about 280 degrees or you can eat it at room temperature.

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.

TYROPITAKIA-CHEESE PIES

Steps:

• To make the filling, combine the all the cheese together with the parsley, nutmeg, pepper, and eggs. Mix well and set aside for 1 hour, refrigerated. Preheat the oven to 350 degrees. Pull phyllo dough from the refrigerator and unroll. Make sure to keep the dough covered at all times while using, because it dries out quickly. Cut the phyllo into 4 strips. (If you want to make smaller tyropitakia, cut into 6 strips.) One strip at a time, brush with the melted butter and place a small dollop of cheese mix in the middle of the top of the strip. Folding the phyllo is like folding a flag, fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on a baking sheet and bake for about 20 minutes or until golden brown on each side.