Greek Tyropita – A Perfect New Year’s Hors d’oeuvre

One of my favorite Greek dishes is tyropita. It is a Greek delite comprised of filo dough, feta cheese and other various cheeses and herbs that is a perfect hors d’oeuvre for the holiday season. My husband, daughter and I recently made tyropita triangles for Christmas. We took it to my girlfriend’s brunch, a Christmas Eve party and a Christmas Day dinner.

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Ingredients:

  • 6 eggs
  • 1.25 pounds of crumbled Feta Cheese
  • 1 – 8 oz. package of Cream Cheese
  • 1 pound of Small Curd Cottage Cheese
  • 3/4 cup of Parmesan Cheese
  • 3/4 pound of Unsalted Butter
  • 3/4 pound of Filo Dough (thawed under refrigeration)
  • Pastry brush

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Gently blend the eggs, Feta Cheese, Cream Cheese, Small Curd Cottage Cheese and Parmesan Cheese and set aside.

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Melt half of the butter. Lay out the filo dough on a cutting board.

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Cut the dough into four rows. I normally use a pizza cutter but a knife will do.

IMG_1887I stack the strips of filo dough into two rows.

IMG_1888If you have to walk away for any reason, cover the filo dough with a damp kitchen towel so it won’t dry out. Butter the bottom and sides of your pan. Butter the entire strip of cut filo dough. Add about a Tablespoon of Feta Cheese filling at the base of the strip of filo. Pull up the bottom right corner of Filo dough to the left side of the filo dough (about 1.5 inches) to form a triangle, fold straight up once, then fold again from the bottom left corner up to the right (about 1.5 inches). Continue, fold left, fold straight up, fold right until you reach the end. Take the entire triange and place into your pan and butter with the melted butter.

http://youtu.be/PeDI4UsdJNQ

My daughter and husband making tyropita.

My daughter and husband making tyropita.

You can place them in a 9 x 13 glass baking dish.

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Bake at 350 degrees for about 25 minutes or until light golden brown and crispy. Let cool and then place on a platter. If you need to cover them, cover lightly with plastic wrap leaving air gaps so tyropita doesn’t get soggy. Can serve hot or at room temperature. You can freeze the tyropita triangles before baking. I make double the recipe and always have extra to freeze. Just pull them out of the freezer, place into a pan and bake at 350 degrees for 25 minutes!

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Enjoy! They are always a big hit!