Tyropita trifti thrakis (thracian style chees
Yield: 100 Servings
Ingredients:
- 1/2 c Butter
- 1/2 c Light olive oil
- 1/3 c Milk plus;--->
- 2 tb Milk
- 1 1/2 ts Baking powder
- 1/2 ts Salt -less if cheese is salty
- 1 c Grated Greek cheeses
- 2 c All-purpose flour (or more)
Instructions:
Delicious! And simple to make in a large batch for appetizers. As made in Thrace the soft-dough may be spread into a sheet and cut in squares before baking or each shaped individually into daintly bastounakia (little canes or sticks). The word "trifti" identifies the texture - crisp and crumbly in the mouth. (They are also called "kourou" [cut small].) If making the individual "little canes they should be half a (dainty) finger wide and a finger in
length. The secret of the crispness is in adding only enough flour to
make a soft dough.
To make about 100 1-inch squares:
The mixing of the dough may be begun with an electric mixer, but
should be finished by hand. Beat the butter until fluffy, then lower
the speed and add the olive oil. Continue beating, and when fluffy
beat in the milk, baking powder, salt, if necessary, and cheese.
Begin adding flour, but after 1 cup stop beating with the mixer and
beat in the remaining flour by hand, adding only enough to make dough
soft enough to roll into strips. Knead a few minutes. Spread or roll
on buttered sheet (jelly roll tray, cookie sheet, or any flat pan) to
a thickness of half-finger's width and cut into squares of desired
size (the smaller the better, since they are rich). Bake in a
moderate oven (350 degrees) for 20 to 25 minutes, moving to the top
shelf for the last minutes to achieve a golden chestnut color. (If
making the little canes the baking time will be 10 to 12 minutes.)
Remove when done and cook on a rack.
Note: Stored in covered tins, these will keep for several weeks.
Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
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Title: TYROPITES
Categories: Appetizers, Cheese/eggs
Yield: 60 Servings
1/2 lb Ricotta or cream cheese
1/2 lb Feta cheese; crumbled
2 Eggs; lightly beaten
1 tb All-purpose flour
1 pn Salt (optional)
1/2 ts Grated nutmeg (or more)
1 c Butter; melted
3 tb Butter; melted
1 lb Commercial filo sheets
In a bowl combine the cheeses, eggs, flour, salt (unless the feta is
very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and
chill several hours or overnight, removing from the refrigerator an
hour before using. Cut the filo into thirds (3 x 11 inches). Pile up
the filo, covering it with waxed paper and a damp towel. Take out one
sheet at a time and keep the rest covered. Butter the filo, one
sheet at a time, using a pastry brush and the 1 cup melted butter.
Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold
the filo back over the filling so the bottom edge meets the left
edge, forming a right angle. Continue folding back at right angles to
make the triangular shape. Bake in a moderate oven (350 degrees) for
20 to 25 minutes or until golden and crisp, turning once. Serve hot.
Note: Tyropites may be stacked upright in cardboard boxes and frozen.
When ready to bake, separate while still frozen, spread on baking
sheets, and bake as directed above, allowing an additional 10 minutes
baking time. Diagram For Folding Tyropites Or Spanakopites __________
__________ __________ _________ _________ _________ | | |
| | | | | | /| |
/ | | | | | | | | | / | |
<------ | | | | |
| | | | / | | / | | |
| | | |_______| |/__/|\_| |/ |
| | | | | | | | | | | | |
~---> |
| | | | | | /| | | | | | |
|__|____| | | | |--------/ | | | | / | | | | <------- | @@@ | | /
|________| |/
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Title: TYROPITTA ROUMELIOTIKI (CHEESE PIE)
Categories: Cheese/eggs, Main dish, Greek
Yield: 6 Servings
2 lb Feta cheese, crumbled
10 ea Eggs, lightly beaten
1 1/4 lb Phylo pastry
1/2 c Melted butter for brushing
Crumble feta cheese and mix with beaten eggs. Butter a baking pan
the size of the phyllo pastry. Put four sheets of phyllo into the
pan, brushing each one with melted butter. Spoon in some of the
cheese mixture; top with 2 more phyllo sheets, brushing them with
butter. Continue in this manner until all cheese mixture is used up,
saving 4 sheets of phyllo for top of pie.
Score lightly in long strips. Bake in preheated 300 F. oven for
about 45 min. Cut scored strips into 2-inch pcs. and serve hot.
Serves 6-8.
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Title: TYROPITTAKIA (CHEESE PIES)
Categories: Appetizers, Vegetarian, Pies
Yield: 25 Pies
8 oz Feta cheese
2 oz Gruyere cheese or cottage
Cheese (see note)
2 Eggs (lightly beaten)
-
2 tb Fresh mint or dill, finely
Chopped
8 To 10 sheets of fillo pastry
3 oz Melted butter
Oil for greasing
Preheat the oven to 350 F/ 180 C/ gas mark 4.
To make the filling, drain the feta of its salty water and crumble
into a bowl with a fork or fingers. Add the Gruyere/cottage cheese,
eggs and dill/mint to the Feta and mix well.
Cut the whole stack of fillo pastry into 3/4 long strips about 3
inches wide. Brush each sheet with melted butter, place a (quite
heaped) teaspoon of filling at one end (in the corner). Fold over
diagonally to cover and keep folding into triangular pies - making
sure that all sides have as many layers as possible to avoid
spillage. Place the pies on an oiled baking sheet, brush the tops
with butter and bake for 20 minutes or until crisp and light golden.
Good when warm - can keep for a few days in an airtight container.
You could also use more spinach instead of the herbs and decrease the
amount of cheese used proportionally.
(note: Here in the UK Feta is saltier than in Greece so this is why
these ingredients are added)
Time: 50 minutes Source: Sainsbury's the cooking of Greece and Turkey" by Rena Salaman
