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Reviewed: Nov. 24, 2008

Great recipe!! As suggested I did add oregano, thyme, mint and nutmeg.

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mdveach

	Cooking Level: Intermediate
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Reviewed: Oct. 23, 2008

This is an excellent recipe. I added thyme, oregano, and nutmeg (didn't have any mint) as one reviewer suggested. I also used low-fat cottage cheese and cooking spray, as another reviewer mentioned. It turned out delicious, and even my fiance who says he hates both cottage cheese and feta loved it! I will certainly be making this one again.

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Mary S.

	Cooking Level: Expert Living In: Overland Park, Kansas, USA
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Reviewed: Sep. 4, 2008

This was just ok. It tasted fine, maybe could have used a bit of spice in the cheese/egg mixture. I probably won't make it again, mostly because my husband and I were both still hungry after having second and third helpings of this.

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Christine

	Cooking Level: Intermediate Living In: Olathe, Kansas, USA
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Reviewed: Jul. 11, 2008

i love just about anything with cheese in it but i didnt care for this. maybe yo uhave to be a BIG fan of feta, i didnt even put all of the feta in it thank go. o well sad to say but i wont make again.

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juanita

	Cooking Level: Expert Home Town: Frackville, Pennsylvania, USA
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Reviewed: May 19, 2008

I grew up and lived in Cyprus and Greece for almost 10 years. The one thing that I missed the most is of course, tyropita. So, I searched high and low for a great recipe that would taste authentic and this is it! However, I made some few additions : - I skipped out on the mint and opted for a mix of herbs instead. A friend got me a bag of salad herbs straight from Crete ( mix of dried mint, thyme and oregano ). I added this to the cheese mixture and it was amazing. - I also added the nutmeg which gave it that authentic Greek cuisine flavour. Other than that, the recipe is perfect and now it's become one of my favourite things to make in the kitchen! I made a whole batch and stored them in the freezer...they were gone within 2 days between my boyfriend and I!

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Reviewer:

Sez

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada
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Reviewed: Aug. 29, 2007

I made these as appetizers. Instead of butter, I sprayed between layers of philo with butter spray. I cut them into squares and pushed them into a mini muffin pan. I scooped the filling into each "cup" and baked them. They were a hit. Except for presentation, I didn't change a thing. These are delicious.

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Sara R


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Reviewed: Jul. 2, 2007

This recipe reminds me of a dish my dad used to make, but he used ricotta and feta cheeses, no cottage cheese. Normally he would fold the phyllo into triangles and fill them with the egg and cheese mixture, but sometimes he would cook it in a pan, like a lasagna.

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Sly Boots

	Cooking Level: Intermediate Living In: Saint Pete Beach, Florida, USA
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Reviewed: Apr. 5, 2007

I only used 1/2 cup butter and these got too greasey and not flaky at all. I thought the filling had too much egg and not enough cheese even though I used 10 oz of feta cheese. I also used my mixer on low to mix everything and I wonder if that put too much air into the filling. Next time I plan on using one less egg, more feta and I will dab the butter around like another person said. My husband loves Tiropitas so much I really want to perfect this recipe.

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4 users found this review helpful

Reviewer:

Vickie


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Reviewed: Mar. 15, 2007

This was tasty. It tastes similar to what you might think a breakfast casserole (of the egg/cheese variety), but the feta and cottage cheese give it a little something different.

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Reviewer:

rachelleb


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Reviewed: Dec. 4, 2006

I've never had these before, but I found them a little bland. I added a package of frozen spinach (thawed and drained) and some chopped up sundried tomatoes and it turned out a little bit more for my liking.

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Reviewer:

hhaidysh


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Reviewed: Nov. 7, 2006

Delicious! Just as good as my Greek friend's recipe. Here's a trick...go easy on the butter. I originally felt that I had to cover the entire sheet with butter. It's not necessary. The tiropitas still taste good, but they get a bit greasey. Just dab a little here and there. It's better that way.

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15 users found this review helpful

Reviewer:

LeeLee222

	Cooking Level: Intermediate Home Town: Cliffside Park, New Jersey, USA Living In: East Brunswick, New Jersey, USA
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Reviewed: Jul. 2, 2006

My first experiment with puff pastry! And it turned out great. We really enjoyed this dish. I substituted eggs for egg beaters, used reduced fat feta and fat free cottage cheese as well as "I can't believe it's not butter" spray. It was DELICIOUS! Next time I'm thinking I may reduce the cottage and feta cheese a little and throw in some spinach and tomatoes. Very yummy... I'm posting a pic of it right out of the oven.

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7 users found this review helpful

Reviewer:

NancyCz

	Cooking Level: Expert Home Town: Oyster Bay, New York, USA Living In: Bennington, Vermont, USA
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Reviewed: Mar. 20, 2006

My boyfriend loves this dish! It is one of his favorites. I have also made it low-fat using f/f cottage and feta cheese as well as spray butter. It still tasted great. Very rich and heavy, so serve it with some light veggies or a salad.

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Reviewer:

Kacie


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