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Classic Tyropitakia

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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Classic Tyropitakia
    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.
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