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Tyorpitta (Cheese Pitta

Tyorpitta (Cheese Pitta recipe image
This traditional Greek savory pie, known as Tyropitta, is a comforting favorite that balances salty, tangy feta with a smooth, custard-like base. The filling combines crumbled cheese with eggs and a velvety bchamel sauce, creating a luxurious texture that holds together perfectly when baked. Encased in dozens of thin sheets of buttery phyllo pastry, the result is a golden, flaky crust that contrasts beautifully with the soft interior. It is an excellent choice for family dinners, holiday gatherings, or as a substantial side dish. The recipe is straightforward, requiring patience only when layering the delicate pastry, but the reward is a deeply satisfying, home-style meal that tastes just like it came from a Greek kitchen.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 743.5
Description
This traditional Greek savory pie, known as Tyropitta, is a comforting favorite that balances salty, tangy feta with a smooth, custard-like base. The filling combines crumbled cheese with eggs and a velvety bchamel sauce, creating a luxurious texture that holds together perfectly when baked. Encased in dozens of thin sheets of buttery phyllo pastry, the result is a golden, flaky crust that contrasts beautifully with the soft interior. It is an excellent choice for family dinners, holiday gatherings, or as a substantial side dish. The recipe is straightforward, requiring patience only when layering the delicate pastry, but the reward is a deeply satisfying, home-style meal that tastes just like it came from a Greek kitchen.
Ingredients
  • 1 1/2 pound Feta cheese
  • 5 tablespoon Butter
  • 8 tablespoon Flour
  • 2 cup Milk, scalded
  • 7 Eggs, lightly beaten
  • 3/4 pound Phyllo pastry
  • 1 Butter for brushing pastry
  • to taste Salt
  • to taste Pepper
Directions
  1. 1
    Preheat oven to 300F (150C).
  2. 2
    Crumble the feta cheese into very small pieces.
  3. 3
    Melt 5 tablespoons of butter in a small pot over medium heat.
  4. 4
    Add the flour to the melted butter and blend well to form a roux.
  5. 5
    Slowly pour in the scalded milk, stirring constantly to prevent lumps and create a smooth bchamel sauce.
  6. 6
    Season the sauce with a little salt and pepper.
  7. 7
    Remove the pot from heat and stir until the sauce cools slightly.
  8. 8
    Add the crumbled feta cheese to the sauce and mix well.
  9. 9
    Stir in the beaten eggs and mix again until combined.
  10. 10
    Butter a baking pan that is approximately 2 inches smaller in diameter than the phyllo sheets.
  11. 11
    Using about half of the phyllo sheets, create the bottom layer of the pie.
  12. 12
    Brush each sheet with melted butter and place it in the pan, allowing the edges to hang over the sides.
  13. 13
    Pour the cheese-egg mixture into the pan and spread it evenly.
  14. 14
    Fold the overhanging phyllo edges over the mixture to seal it and prevent leaking.
  15. 15
    Carefully cut the remaining phyllo sheets to fit the pan.
  16. 16
    Brush each remaining sheet with butter and layer them on top of the filling.
  17. 17
    Brush the top layer generously with butter and sprinkle with a little water.
  18. 18
    Use a sharp knife to score the top into strips or squares for easier cutting after baking.
  19. 19
    Bake in the preheated oven for 45 minutes, or until golden brown and crisp.
  20. 20
    Cut into pieces and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 743.5kcal
% Daily Value *
Total Fat 52.4g81%
Saturated Fat 34.3g172%
Cholesterol 150.0mg50%
Sodium 2069.2mg87%
Total Carbohydrate 35.8g12%
Dietary Fiber 0.8g4%
Sugars 13.1g
Protein 31.1g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Phyllo Handling:** Phyllo dough dries out quickly. Keep unused sheets covered with a damp towel while assembling the pie.

**Scalding Milk:** To scald milk, heat it just until it begins to simmer (small bubbles form around the edges). Do not boil. This helps prevent the bchamel from curdling.

**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350F for 10-15 minutes to restore crispiness.

**Variations:** You can add chopped fresh herbs like dill, mint, or parsley to the cheese mixture for extra flavor.

Keywords: greek, pie, cheese, feta, phyllo, pastry, vegetarian, bechamel, eggs, butter, main, dinner, layered, flaky, comfort, traditional, homemade, savory
Read it online: https://www.chefs-mate.com/recipe/tyorpitta-cheese-pitta/