454grams (1 lb or 16 ounces) phyllo doughwe use fresh phyllo
275grams(10 ounces) feta cheesecrumbled
275grams(10 ounces) ricotta cheese
1/3cup(80 mL) olive oilfor brushing the phyllo
Preheat your oven to 350 degrees Fahrenheit.
Grate your feta cheese using your box grater and place the cheese into a medium size bowl.
Into the bowl with the feta add your ricotta cheese, egg and the flour. Mix with a fork to combine.
Carefully roll out your phyllo dough, and cut your first strip. We usually cut it into 3 inch strips. You will be using two sheets at a time. Brush the olive oil, only on the top layer, and taking a generous teaspoonful of the mixture, and place it on phyllo, and fold each triangle as per photo above.
Place each pita, on a baking sheet lined with parchment paper. Continue until the pan is full. Brush the top of each tiropitaki lightly with olive oil.
Bake at 350 degrees. Place the pan on the bottom rack for 10 minutes. After that, move to the middle rack for about 15 minutes, until the tops are golden.
Remove from oven, and cool slightly on a baking rack. These are best eaten while still warm. But still delicious straight from the fridge.
We let them cool completely before covering them with plastic wrap and placing in the fridge; otherwise they might become soggy.This recipe makes approximately 50-55 piecesYou can prepare and fold the tyropitakia the day before baking them. Brush them with oil, before refrigerating them.If you'd like to freeze them, prepare them and fold as instructed, brush with oil before freezing. We like to place the unbaked yropitakia on baking trays, place in freezer; once frozen we place them in freezer safe bags, for future use. Do not bake, and freeze.
Tyropitakia or Cheese Pies https://miakouppa.com/2021/02/22/tyropitakia-or-cheese-pies-%cf%84%cf%85%cf%81%ce%bf%cf%80%ce%b9%cf%84%ce%ac%ce%ba%ce%b9%ce%b1/ February 22, 2021