How to Make Tiropita
Crumble the feta cheese., Mix the beaten eggs into the feta., Melt the butter over low heat and keep it warm., Unfold the filo and spread it on waxed paper., Use clean scissors or a sharp knife to cut the filo sheets into strips about 4 inches...
Step-by-Step Guide
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Step 1: Crumble the feta cheese.
A pair of forks works well.
Beat the eggs. , Refrigerate this filling mixture for about 30 minutes.
The refrigeration step is optional, but it gives you time to prepare everything else. , You can clarify the butter by skimming off the white solids.
Keep the butter warm in a small crock pot, over a very low flame, or by storing it in a heavy, ceramic pot.
You can microwave it for a few seconds now and then to reheat. , Measure the filo on the short side and decide if you will cut it into two, three, or four strips.
It's better to have strips that are too wide than too narrow. , You can cut a stack of several sheets at once.
Folding the dough back along itself as you go can help to keep the cuts straight and parallel to the edge. , Roll extra sheets tightly in waxed paper and store them in the refrigerator until you are ready to work with them.
Filo that dries out tears much more easily. ,, The butter makes the filo bake to a flaky crisp. (In the photo, instead of waxed paper, there's a blue silicone baking sheet, for contrast.) , You can eyeball the quantity according to the size of the strip. ,,, If there is a bit of extra, tuck it in or simply fold it around and stick it to the outside.
This is the same fold used for the United States flag, after it has been folded in half twice. ,, If you are making the tiropita before an event, you can stack them between sheets of waxed paper and freeze them until you are ready. , Frozen tiropita will take a little longer to bake than thawed ones.
Serve hot. -
Step 2: Mix the beaten eggs into the feta.
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Step 3: Melt the butter over low heat and keep it warm.
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Step 4: Unfold the filo and spread it on waxed paper.
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Step 5: Use clean scissors or a sharp knife to cut the filo sheets into strips about 4 inches (10cm) wide.
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Step 6: Work with a moderate number of sheets at a time
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Step 7: perhaps a dozen or so.
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Step 8: Spread a generous length of waxed paper onto a table and have the filling
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Step 9: melted butter
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Step 10: pastry brush
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Step 11: trays or baking sheets
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Step 12: and filo close at hand.
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Step 13: Lay a strip of filo on waxed paper and brush it generously with warm
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Step 14: melted butter.
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Step 15: Place one to two tablespoons of the feta mixture on one end of a strip of filo.
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Step 16: Fold the filo around the filling on a diagonal so that the corner meets the opposite edge.
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Step 17: Fold the tiropita straight up
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Step 18: following the edge.
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Step 19: Repeat the diagonal and straight folding until you reach the end.
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Step 20: Brush the entire outside surface with more melted butter.
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Step 21: Lay the tiropita on a baking sheet in a single layer with a little space in between them.
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Step 22: Bake at 375ºF (190ºC) for 15-20 minutes
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Step 23: until golden brown and crispy.
Detailed Guide
A pair of forks works well.
Beat the eggs. , Refrigerate this filling mixture for about 30 minutes.
The refrigeration step is optional, but it gives you time to prepare everything else. , You can clarify the butter by skimming off the white solids.
Keep the butter warm in a small crock pot, over a very low flame, or by storing it in a heavy, ceramic pot.
You can microwave it for a few seconds now and then to reheat. , Measure the filo on the short side and decide if you will cut it into two, three, or four strips.
It's better to have strips that are too wide than too narrow. , You can cut a stack of several sheets at once.
Folding the dough back along itself as you go can help to keep the cuts straight and parallel to the edge. , Roll extra sheets tightly in waxed paper and store them in the refrigerator until you are ready to work with them.
Filo that dries out tears much more easily. ,, The butter makes the filo bake to a flaky crisp. (In the photo, instead of waxed paper, there's a blue silicone baking sheet, for contrast.) , You can eyeball the quantity according to the size of the strip. ,,, If there is a bit of extra, tuck it in or simply fold it around and stick it to the outside.
This is the same fold used for the United States flag, after it has been folded in half twice. ,, If you are making the tiropita before an event, you can stack them between sheets of waxed paper and freeze them until you are ready. , Frozen tiropita will take a little longer to bake than thawed ones.
Serve hot.
About the Author
Brian Reyes
Enthusiastic about teaching pet care techniques through clear, step-by-step guides.
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