Our Tyropia are yummy little flaky pastries with an ooey-gooey, cheesy filling loaded with dill! These are easy to make and great to make ahead and freeze!
Have you ever had these incredible little Greek treasures before? Believe it or not, I never had them before my darling friend, Kali came to stay with me a few months ago. I have had Spanikopita before, but never these little cheesy wonders. Thank heavens Kali came to stay! Tyropitas are little pies filled with two kinds of cheese and lots of fresh dills all wrapped up in delicious flaky phyllo dough. These are perfect to serve as appetizers or as a part of a Greek dinner. They are easily made ahead of time and frozen then quickly baked straight from the freezer whenever you want them. Perfect for the holidays!
- 1 Pound Feta Cheese Crumbled
- 3/4 Pound Whole Milk Ricotta
- 3 Eggs Large, Lightly Beaten
- Black Pepper To Taste
- 3 Tablespoons Fresh Dill Chopped
- 1/2 Pound Phyllo Dough
- 2 Sticks Unsalted Butter Melted
- Mash feta with a fork breaking up larger clumps. Blend both kinds of cheese until smooth. Add eggs, black pepper, dill and 1 tablespoon melted butter.
- Place 2 sheets of phyllo, one on top of other. Brush with melted butter. Cut into strips. ( I split the smaller width of the phyllo into equal thirds. )
- Place 1 tablespoon filling at bottom of each strip. Fold flag fashion from bottom to top. Place seam side down on a buttered cookie sheet. Butter tops. Bake at 375 degrees for 6-8 minutes or freeze on cookie sheet and cook in an oven preheated to 375 degrees for 12-15 minutes.
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