Thank you, from the Foods of the World Forums! |
Classic Tyropitakia |
Post Reply |
Author | |
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
Posted: 26 January 2014 at 02:06 |
Trish,
I had lived in Greece for two years, and the Classic Tyropitakia, I believe is what you are really referring to. They are prepared with: Crumbled Feta Cheese Phyllo Dough Melted Clarified Butter for brushing Extra virgin olive oil 1 large egg Salt and freshly ground black pepper Dried spearmint herb And if you can get Greek Kefaloytri grated cheese and Myzithra, similar to Mozzarella di Bufala are also employed with the crumbled Feta. Otherwise just use crumbled Feta. Greeks do not employ Farmer´s Cheese. The key is the slightly beaten egg brushing to provide the crispy Phyllo and sealing the seams of the sliced Phyllo triangles to hold in the cheese. The triangles are baked in an oven or can be sautéed in Extra virgin olive oil. They are a common Mezze or Appetiser or Tapa in Greek Taverns throughout the country and islands. If I am not mistaken, when I first joined Fotw, I posted this récipe in the Greece Section; Classic Tyropitakia I have never seen these boiled. Hope this assists, Margaux Cintrano. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Sponsored Links | |
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |