Tiropita Recipe, Greek Feta Cheese Pies | Alexandra’s Kitchen (2024)

FAQs

What's the difference between Spanakopita and Tiropita? ›

The main difference is spanakopita includes spinach and feta, sometimes only spinach, but tiropita includes cheese only.

Tiropita can be consumed as a snack, for breakfast and as a meal. I serve it with a seasonal salad (usually a Greek style salad with tomato and cucumber in the summer, or a green or cabbage salad in the winter). And it is also good (as all pies are) as school lunch.

Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.

Spanakopita is a Greek spinach pie typically containing cheese such as feta and/or ricotta. Our version is low in calories while high in fibre, iron and calcium. It's also diabetes-friendly and suitable for vegetarians.

Unlike Western Countries where they eat Turkeys, in Greece, the main Christmas meal is often pork (and lamb). There are many traditional pork Christmas recipes that vary depending on the region.

Tiropita—“tiro” means “cheese,” and “pita” means “pie”—is a savory Greek cheese pie made with layers of butter-brushed phyllo dough and a soft, flavorful cheese filling. There are many variations of this cheese pie in Greece, and each has its own unique shape and combination of cheeses.

Greeks also love eating pies for breakfast !

All kind of pies : tiro pita (cheese pie), spanakopita (spinach pie), kreato-pita (chicken meat pie), served in triangular pieces.

French Feta is made with Lacaune sheep's milk (if you remember, that's the sheep breed used for Roquefort production). It has a softer and creamier texture that Greek Feta and a milder, less tangy flavor (though it's sharper than Israeli Feta).

Feta is made by separating and curing curds from milk using bacteria and enzymes. Traditional feta is made from 100% sheep's milk or a combination of sheep's milk and up to 30% goat's milk, but feta produced outside the EU may also contain cow's milk.

Why is Greek feta so good? ›

The special thing about feta is that although is a matured cheese (3–4 months), retains humidity and acidity, so it helps the digestion of food and doesn't leave a fatty aftertaste. Feta is a Greek cheese (70% sheep milk + 30% goat milk) but a lot of other variations around the Balkans have similar taste and effects.

In Greek, appetizers are known as orektika (ορεκτικά) and pronounced oh-rek-tee-KAH). They can be hot or cold and are intended to whet the appetite for the meal to come.

Tiropita (or tyropita) is a Greek pie made from layers of phyllo dough that are filled with a cheese and egg mixture. Tiropita can be made as individual pastries, like we did here. Or, you can make it in one large pan and cut into serving portions, like you do for Kotopita.

The other difference is that the layer of custard found in bougatsa is quite a bit thinner than the thick layer of custard which makes up a galaktoboureko. The end result is that when served warm, the bougatsa custard has a beautiful way of remaining creamy, oozy and perfect.