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Wednesday, 17 May 2017

Classic Greek cheese pie (tiropita)

Cheese Pie - Tiropita

Sold at bakeries and coffee shops, eaten piping hot out of a small paper bag. Not suitable for eating in cars as the pastry flakes go everywhere. 

This is a recipe for the simple Greek cheese pie made with 'crazy pastry'.    The pastry is super easy, flexible and easy to roll. It is perfect for any sort of pie, crunchy and delicious.

Pastry
200 grams of yoghurt (sheep, goat, cow)
150 grams softened butter . I actually melt mine
300 grams of self-raising flour.  Add the flour slowly.  It may need a little more or a little less.

Put them all together in a bowl, mix well and then knead till it is a nice soft but not sticky dough.  Leave to rest for about half an hour.  It is easier to roll out if left to rest.

Keeps for  a week in the fridge.  I didn't add any salt because the feta cheese is quite salty.  If you're using it for some other filling (sweet or sour) you may want to add half a teaspoon of salt.





While the pastry is resting make the filling.

- 2 eggs
- 200 grams feta cheese.  I grated mine because it was hard but just crumbling it into the bowl will be fine
- 200 grams of grated gouda
- 100 grams (or so) of any other cheese you have, grated
- 1/2 cup of milk
In fact just use a combination of any cheese you have in the fridge
- a handful of chopped mint or a little dried mint
- a little pepper

Mix well with a spoon




Take 2/3 of the pastry and pull it out with your hands as much as you can.  Then roll out to the size of your baking dish so it covers the bottom and the sides.




Oil your baking dish.  The baking dish should be quite large so the cheese mixture is not too thick.  Lay on the pastry and fill with the cheese mixture.  Fold over the extra on the sides.

Roll out the other 1/3 of the pastry and place it over the top as a lid.  Brush with a little milk and sprinkle some sesame seeds if you want. 

Cook about 25 minutes at 180o till golden brown. Put it near the bottom of the oven so it gets well cooked underneath as well.





Cheese pie is usually eaten as a snack in the morning.  In Crete they serve it with honey.  It definitely needs to be eaten hot and leftovers heated up.

Facts about Greece

- About 80% of Greece is mountainous (or steep steps without handrails)

- There are more than 2,000 Greek islands but only a couple of hundred are occupied

- The island of Ikaria is one of the Blue Zones where a high percentage of villagers live to be 100

- We have at least 250 days of sunshine a year

- The word 'barbarian' comes from Greek 'barbaroi" which means people who don't speak greek and sound like they are saying  'bar-bar-bar-bar'.



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14 comments:

  1. Thank you for the recipe, my son is back from EU and i am looking for cooking ideas every day. I read about Ikaria and the blue zones,we should learn something from those people.

    ReplyDelete
    Replies
    1. Eating natural foods, enjoying life and having a loving family seem to be the secret on Ikaria. We have friends there and day I hope will visit.
      Nice to have your son close! Cheese pie is great with any cheese

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  2. I make this often. But I cheat and use bought puff pastry. I just keep it in the freezer until I need it. Although your recipe is so easy I might have to give it a go

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    Replies
    1. I would buy frozen in NZ too. The last time I was there (a century ago lol) I was amazed by the array of frozen pastry (and everything else) and it came flat packed not rolled like here. Really quick and easy to use.

      The crazy pastry always comes out nicely. It is a 'kourou' type pastry if that means anything to you

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  3. Replies
    1. You just can't resist when it comes hot out of the oven!

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  4. I shall try making this 'crazy' pastry, it sounds a really useful one. Meanwhile, pass me a cheese pie.

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    Replies
    1. For me the crazy pastry is foolproof....well, almost. And you can use it for lots of recipes.

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  5. I make this at holidays sometimes. I use filo dough and it is so flaky. Never thought about serving with honey - must try that!

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    Replies
    1. Great combo especially if the cheese is a little sour/sharp. Goes well with the honey

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  6. I would buy it at the bakery!

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  7. I need to move to Ikaria. I always thought the word Barbeque was from the french word barb as in beard. Weirdly, I thought it was something to do with sheep or goats being speared from mouth right through on a spit... now I find out that is wrong.

    ReplyDelete
    Replies
    1. barbeque probably is from the french. Did you mean barbarian?

      Ikaria is beautiful, we have friends there. K has been there many times but not me. I was looking up Loma Linda. Very interesting. The vegetarian diet and the close knit community

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