Tiropita

Tiropita, two ways, two times, practice makes perfect. Recipe testing is important when writing, developing, and sharing them. That’s how the first pita challenge ended up as a two-attempt trial. It wasn’t the result of a classic misunderstanding between my mother and me. No. Of course not. Tiropita is one of my mother’s staple go-to recipes for gatherings large or small, occasion’s special or regular, impromptu visits from friends, family or a hungry kid or grandkid. She’ll make a single large pie for gatherings, and almost always has some individually wrapped triangles in the freezer for last minute or smaller gatherings.

As delicious as it is, tiropita is relatively straightforward and uncomplicated. Blend some tasty cheeses together, add some herbs and eggs, a little phyllo magic, and you have a great appetizer, side dish or snack. So, it seemed like a great first installment for the pita challenge for all these reasons, and because it is one of my favorites.

I set out to make mom’s standard recipe, which is enough for a large tray of tiropita, and extra filling for individual triangle tiropites. Some measurements are best meant to be taken as guidelines. My mother cooks intuitively, and usually I do too, thanks to her. In this case, the filling seemed a bit thick. Because it has been a while since I’ve watched her make it, and certain she said use only two eggs the filling, I ignored my instinct to add more egg, or call her to check.

“I always use at least four or five eggs for the filling, two is not enough,” my mother said, when she called a few days later for the update. My heart was a little less heavy than my slightly too dense attempt at tiropita. She then made it clear that she uses two eggs for the topping when making pita in a pan. So I was correct that I heard two eggs somewhere. Details.

The taste of the pan tiropita was familiar, but the consistency was not as delicate as it should be. The heaviness of the cheese filling was less noticeable in the individually wrapped triangles. Though denser and heavier than my mother’s version, the filling was still quite tasty and good enough to share with some friends. However, this would mean another attempt to nail the filling to match that creaminess of my mother’s tiropita.

Thankfully, the second attempt was a success, taste test-approved by my father, sister, and my tiropita-expert mom. The recipe that follows is what my mother uses for a large pan or half sheet tray (12×17 inch), with a little extra filling for individual tiropites to freeze for later use. I used a slightly smaller 9×13 inch pan, because the phyllo available at my grocery store is this size. This is still a generous portion of pita and allows for extra filling for individual tiropites that can be frozen for later use. And, if your phyllo comes with two rolls, it will allow you to use up both rolls.

Halve the recipe to make just one 9×13 inch pan version or 30 individual triangles. See my step-by-step phyllo post for more detailed information about working with phyllo.

Filling
2 lbs ricotta cheese
24 oz feta cheese
1 ½-2 cups grated parmesan cheese, to taste
1 cup chopped parsley
4-5 eggs

Topping (for pan version only)
1-2 eggs (1 egg is enough for 9×13” tray, use 2 eggs for larger trays)
½ cup milk

Assembly
1–2 rolls phyllo dough*, thawed (in refrigerator the night before ingredient prep, or at least 4-6 hours)
1 cup clarified butter

Yield: One 12×17 inch tray or sheet pan of approximately 35 pieces; or
60 individually wrapped triangles; or
One 9×13 inch pan of approximately 24 pieces, and approximately 30 individual triangles

*Phyllo dough notes:
Thawing: Phyllo dough should be thawed in the refrigerator the night before using, or at least 4-6 hours
Sheet/package size: Phyllo dough is usually found in packages with two rolls of 9×14 inch sheets, or single rolls of 14×18 inch sheets
Sheet thickness/package size: Phyllo comes in a variety of sheet sizes and thickness, and is usually limited to one type per grocery store, unless you have access to a Greek or Mediterranean specialty store.

Thin phyllo dough can come in single roll packages with approximately sixteen 14×18 inch sheets, or two roll packages with approximately twenty 9×14 inch sheets

Thick phyllo dough usually comes in single roll packages with approximately ten 14×18 inch sheets

Instructions

Thaw phyllo in refrigerator overnight, or about 4-6 hours before using
In a large bowl, mix ricotta, feta, parmesan and parsley until well incorporated
Taste, if necessary, adjust by adding more of any particular cheese you are most fond of, or to balance the flavor of the blend
Add four eggs and incorporate well. If filling seems too dense, add another egg and incorporate well. The filling should hold its shape slightly, but spread easily when light pressure is applied.
Set filling aside
Preheat oven to 350°F
Prepare clarified butter
Remove phyllo from refrigerator

Sheet pan or tray assembly:

Butter bottom of sheet pan or tray
Unroll phyllo, count sheets and place under very lightly dampened cloth to keep phyllo from drying out. Reserve half the phyllo sheets for bottom layer, and half for top layer. If there is an uneven number of sheets, reserve the extra sheet for the top layer.
Layer single sheet of phyllo on bottom of buttered tray
- If using thick horiatiko (country style phyllo) butter between every sheet until half of phyllo roll is used (~5 sheets)
- If using thin phyllo, butter every other sheet, until half of phyllo roll is used (~10 sheets), being sure to butter the last sheet of bottom layer
Spread cheese filling evenly over phyllo
Begin assembling top layer of phyllo by laying one sheet on top of cheese mixture, and continue as for bottom phyllo layer until all sheets are used (about 4-5 layers for thick phyllo, and 10 for thin phyllo)
Butter top phyllo sheet
Using a sharp knife, cut assembled pita into square pieces, making sure to cut through to bottom
Beat remaining 1-2 eggs with milk and pour evenly over entire tiropita
Bake at 350°F for approximately 45-60 minutes, until top is golden brown

Individual Triangle Preparation:

Remove phyllo roll from outer plastic bag (keep the inner plastic sheet intact with the roll)
Measure out and mark evenly sized cross sections of about 3-4 inches
Using a very sharp knife, cut the marked roll into sections, making sure to cut all the way through the bottom layer
Unroll the first section of cut phyllo and place under a barely damp dish towel to prevent it from drying out (keep the other sections rolled and covered until ready to use).
Place a phyllo strip on a flat surface such as kitchen counter or cutting board, perpendicular to yourself
Gently brush thin layer of clarified butter along entire length of phyllo strip. If using thin pastry sheets, place another strip of phyllo on top of buttered phyllo.
Add one tablespoon of filling to bottom edge of phyllo strip (closest to you)
Lift bottom right or left corner of phyllo edge with filling, and bring up to the opposite side, beginning to form your triangle.
Flip pointed edge facing you, up and over, so that the straight edge is now facing you, making sure to tuck in any loose filling securely into the packet.
Take opposite corner and flip over to opposite long edge, again, making sure any loose filling or phyllo edges are securely tucked in under fold.
Repeat until you near the opposite end of the phyllo strip.
Lightly butter the end of the phyllo strip, and wrap around the triangle, sealing your packet.
Place completed packet on a dish or tray, and continue wrapping individual packets until finished with filling and/or phyllo.
Arrange on a lightly buttered baking sheet and cook at 350°F for approximately 30 minutes, until triangles turn golden brown

Uncooked individual tiropites may be frozen to cook at a later date. Arrange uncooked tiropites in layers separated by wax paper in an airtight container. May be frozen for up to 3 months. When ready to cook, remove from freezer, place on a lightly buttered baking sheet and place straight into a 350°F oven for about 30 minutes.