Tyropita is similar to sambusak, borek and so many other specialties from the Middle East and Eastern Europe. In short: stuffed empanadas. They are typical of Greece.
To make tyropita you must use filo dough. Filo pasta is the traditional one from the East. It is fine and delicate, almost looking like a sheet of paper. It costs a lot to do it and even more to work it since it dries very quickly in contact with the air. Currently it is relatively easy to find it in large supermarkets without having to resort to specialized food stores. With the filo pasta, the Turkish borek, baklava and tyropita are made, among many other recipes.
The tyropita is very simple and quick to do.
INGREDIENTS :
- Filo pastry
- 200 grams (7 oz) of feta cheese
- Chopped oregano or parsley
- Fresh mint
- 1 egg
In a bowl, crumble the feta cheese and add a tablespoon of oregano or chopped parsley and another of almost powdered fresh mint. In another bowl or plate you beat an egg.
You spread the filo dough and cut squares of about 12 centimeters (4.7 inches) of side. A sheet of filo dough is too thin and inconsistent, so it is necessary that the square you cut is made on 4 overlapping sheets.
In the center of the square, pour a couple of generous tablespoons of spiced cheese and fold on the diagonal. With a brush or simply by dipping your fingertips in the beaten egg, close the sides tightly.
Using a parchment paper or smearing a baking dish, place the tyropita on top, wetting them with the rest of the egg so that they are shiny. They are put in the oven at about 200 degrees (392 F) for 10-15 minutes (or until they look golden) and they are ready to be consumed, hot or cold.
They are really yummy.