"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tiropita Recipe

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This recipe for Tiropita, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bishop Elias
Added: Wednesday, December 3, 2008


1 lb. Feta cheese
1/2 lb. Ricotta Cheese
1/2 lb. cream cheese
2 eggs, slightly beaten
1/4 cup finely chopped chives
1/4 cp finely chopped flat parsley
1/4 teaspoon white pepper
1 pound frozen phyllo leaves, thawed
1 lb unsalted butter melted

Preheat oven to 350 degrees F.
With ingredients at room temperature, cream the cream cheese, cottage
cheese and feta cheese with an electric mixer. Beat eggs and add to cheese
Brush a rimmed cookie sheet liberally with butter.
Lay one sheet of Phyllo on the pan and brush it liberally with butter.
Repeat this step with 13 sheets of Phyllo.
Spread filling over the stacked Phyllo
Top with a sheet of Phyllo and liberally butter brush with butter.
Repeat this step with balance of Phyllo
Gently cut into 24 squares.
Pour any remaining butter over the top of the Tiropita
Bake at 350 degrees F until golden brown.
Serve at room temp

Number Of Servings:
Number Of Servings:




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