Tonight’s fancy recipe is Tiropita: a flaky Greek pastry stuffed with feta. It’s like spanakopita, but without all the healthy spinach! Sign me up! It is somewhat labor-intensive, but it’s totally worth it.
The ingredients are simply a box of phyllo dough, cottage cheese, egg, and lots and lots of feta.
The egg and cheese are mixed together in a bowl.
If you’ve never worked with phyllo dough before, it can seem a little scary, but it shouldn’t be. The dough is super thin and feels a lot like tissue paper. However, it can break easily, and will dry out quickly if you aren’t careful.
The dough gets cut into 3 long strips. We’ll start with 2-3 sheets from one of the strips. The other strips are covered with wax paper and then covered with a wet towel. Not a wet blanket… we’re having fun here! This helps keep it from drying out.
The first batch of strips is brushed lightly with melted butter. Butter plays a big role in this recipe.
A dollop of cheese mixture is placed in one corner. The corner is folded over the filling to form a triangle. This is repeated all the way down the strip until it none of the dough is left. It should be a nice little package of phyllo-wrapped cheese!
For all you boy scouts, it’s just like folding an American flag with feta inside.
Then you just repeat that process about 30+ more times until you’ve used up all the dough. We stored the completed packets between 2 sheets of wax paper. We also brushed the tops with melted butter.
Also, there is butter.
When they’re all ready to go, they are placed on a buttered cookie sheet. And then the tops are brushed again with melted butter. Butter makes it better!
And here they are out of the oven. We put some paper towels down to absorb some of the excess butter.
Butter.
It’s crispy, flaky, light, and delicious!
BUTTERY!
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