Greek Cheese Pie Tiropita

Name: Greek Cheese Pie Tiropita - Paulina B.
Ingredients: 250 g feta or telemea cheese; 250 g sweet cheese; 100 g guda cheese; one package of puff pastry; 2 eggs; pepper; fresh oregano or basil leaves; olive oil for brushing the sheets.

Appetizers - Greek Cheese Pie Tiropita by Paulina B. - Recipia

I have made tiropita dozens of times, especially when I need something quick for a meal with several people or for a hearty snack. If you have some cheese and a package of puff pastry in the fridge, it goes quickly. The cheese mixture is my favorite part because you can easily adjust the flavor without any hassle. I love that you don't even have to worry about shaping the pastry – you just roll it out, fill it, cover it, and pop it in the oven. Quick info Total time: about 40 minutes Preparation time: 10 minutes Baking time: 30 minutes Servings: 6-8, depending on how you cut the pieces Difficulty: easy Recipe type: quick savory pie, suitable for lunch, dinner, or a snack Ingredients 250 g feta cheese or telemea 250 g sweet cheese 100 g gouda cheese 1 package of puff pastry (thawed if frozen) 2 eggs pepper, to taste fresh oregano or basil leaves (finely chopped) olive oil (for greasing the pastry and the pan) Instructions 1. In a large bowl, place the feta or telemea and mash it with a fork. It doesn't have to be perfectly smooth, but there shouldn't be large chunks. 2. Add the sweet cheese and grated or finely chopped gouda cheese. Mix gently to distribute evenly. 3. Beat the eggs separately and pour them over the cheese mixture. Add pepper to taste. Also add the chopped oregano or basil leaves. Mix everything with a spoon, without overdoing it. 4. Prepare a baking tray (a medium-sized rectangular one works). Grease the bottom and edges with a little olive oil. 5. Place the first sheet of puff pastry in the tray and press lightly to settle it well in the corners. 6. Pour the cheese mixture and level it without pressing, just to distribute it evenly over the surface. 7. Place the second sheet of puff pastry over the filling. Cut the pie into portions directly in the tray with a knife. Don't press too hard so that you don't compress the mixture. 8. Brush the surface with a little olive oil. You can use a brush or, if you don't have one, even your hand. 9. Place the tray in the preheated oven at 180°C and leave it for 30 minutes. The pastry should be golden on top. 10. Let it cool slightly before removing the portions, otherwise the pastry may break. Why I make this recipe often It prepares quickly and you don't need hard-to-find ingredients. It can be eaten warm, at room temperature, or even cold, straight from the fridge. The pie keeps well in the fridge for a day or two. It's filling and works well for takeout or as a snack when you have guests. Tips and variations Tips Let the puff pastry come to room temperature if it was frozen; otherwise, it won't stretch well. If you want to achieve nice corners, cut the pastry to the size of the tray and gently press the edges. If you use very salty telemea cheese, do not add salt. Substitutions You can use only feta or only telemea, but the taste will be saltier or more acidic depending on the cheese chosen. Gouda can be replaced with simple cheese or another aged cheese. Sweet cheese can be cow or goat cheese, as long as it is not too watery. Variations Add dill or parsley to the filling if you don't have oregano or basil. You can also add blanched spinach to the mixture if you want to get closer to a spanakopita. For a richer flavor, you can sprinkle a little sesame on top before baking. Serving ideas It pairs well with a simple tomato or pepper salad. It can also be taken to go, cut into small squares. You can serve it at brunch or as an appetizer at a larger meal. Frequently asked questions Can goat cheese be used? Yes, you can replace feta or telemea with goat cheese, but the taste will be more intense and acidic. What do I do if the pastry has torn? If the pastry has small tears, it's not a problem – the mixture is dense enough that it won't leak. You can patch it with a piece of leftover pastry if you want it to look perfect. Can I use another type of dough? This recipe uses only puff pastry, but if you have thin pie sheets, you can try them, but the final texture will be different. How do I cut the pie before baking without it collapsing? Just cut lightly without pressing all the way down. The goal is to delineate the portions, not to go through the entire mixture. Can I freeze the pie? I do not recommend freezing after baking, as the pastry will become soggy upon thawing. Freshly baked pie has the best texture. Nutritional values Approximately, one serving (if you divide the tray into 8) has about 300-350 kcal, with 13-15 g protein, 18-20 g fat, and 28-30 g carbohydrates. Values vary depending on the type of cheese and puff pastry used. The recipe is quite filling, having protein and fat from the cheese plus carbohydrates from the pastry. Storage and reheating The pie can be stored in the fridge, covered, for up to 2 days. It can be reheated quickly in the oven or microwave, but the pastry will be crunchiest if you put it in the oven (or toaster) for a few minutes. If you leave it at room temperature, eat it within a few hours. This is the tiropita recipe I make most often when I want a quick cheese pie with readily available ingredients and no complications.

Greek Cheese Pie Tiropita

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