Tiropitas

Tiropitas

18
MADHOUSEWIFE 1

"This is a fairly easy Greek recipe that has been passed down in my family. It is delightful to have at parties as an appetizer or side dish. enjoy!"
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Ingredients

50 m servings 274 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.
  3. Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.

Footnotes

  • Variation
  • This recipe can also be prepared by spooning the filling onto cut buttered phyllo strips and folding into repeated triangles.

Reviews

18
  1. 24 Ratings

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Most helpful positive review

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 tiro...

Most helpful critical review

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 f...

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 tiro...

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 authe...

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 eac...

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...

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, s...

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 ment...

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 che...

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 ...

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 f...