Traditional Tiropita – Greek Feta Cheese Pie - Olive Tomato (2024)

FAQs

What is the difference between spanakopita and Tiropita? ›

What Is Tiropita? Like spanakopia, tiropita is also a savory Greek pie that's wrapped in a phyllo crust, but its filling is different than spanakopita. Instead of spinach, herbs, and feta, tiropita is filled with a mixture of cheese and eggs.

Spanakopita. Considered as Greek's most popular and loved pie, Spanakopita is a delicious pie combination of spinach and feta cheese. This version is eaten widely across Greece and is one of the most well know Greek dishes globally.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture.

In my Spanakopita recipe, I love using a mix of feta and kefalotiri, scallions, dill, and mint. The salty, briny, and aromatic flavors make this pie incredibly delicious. In Greece, you can find Spanakopita in windows of street-side coffee shops and bakeries and more refined versions on restaurant menus.

Greeks also love eating pies for breakfast !

All kind of pies : tiro pita (cheese pie), spanakopita (spinach pie), kreato-pita (chicken meat pie), served in triangular pieces.

Etymology. Modern Greek spanakopēta, from spanaki spinach + pēta, pita pie. 1944, in the meaning defined above. The first known use of spanakopita was in 1944.

Loukoumades don't take much to make. All you need is all-purpose flour, dry active yeast, salt, and water. And, of course, honey. In Greece, they are the oldest recorded dessert, with the Greek-Sicilian poet Archestratus describing deep fried donuts soaked in Enkrides (a honey syrup) in the 4^th century BCE.

Greeks are master of charcoal-grilled and spit-roasted meats. Souvlaki, chunks of skewered pork, is still Greece's favourite fast food, served on chopped tomatoes and onions in pitta bread with lashings of tzatziki. Gyros, too, is popular served in the same way.

The word “Feta” means slice or slab in Greek. That term originated in the 17th century—before then, Feta was just called “cheese” in Greece—and refers to the tradition of slicing up cheese and placing it in barrels, a practice that continues to this day.

Who invented Tiropita? ›

Another theory is that layered dishes like tiropita have their origins in Turkish cuisine and may trace back to layered pan-fried bread developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages.

Firstly, making sure you squeeze all the excess moisture out of your spinach. This is the case with fresh and frozen spinach. If you are using fresh spinach, wilt it in a large pan and then drain it in a colander. If you have a salad spinner, that's even better.

Spanakopita makes a great side dish for large holiday dinners next to lamb or lemon chicken. But it can easily stand alone as the main dish. Serve it with a big salad like Greek salad; Balela; or this Mediterranean chickpea salad, and favorite dips like Greek Tzatziki or Roasted Garlic Hummus.

How to store Spanakopita: Store in the refrigerator in an airtight container. Reheat slices on a cookie sheet in the oven at 350 degrees for 10 -13 minutes, or until heated through. Freeze baked Spanakopita in a freezer-safe dish for up to 2 months.

Tiropsomo is similar to spanakopita and tiropita as they use cheese as their main ingredient. But what differentiates this Greek street food is that the cheese is baked into light bread instead of filo pastry. Apart from feta cheese, tiropsomo uses unkneaded dough made from flour and milk.

Turkish borek and Greek spanakopita come from the same family of pastry. However, the two often differ in preparation and texture, with Greek spanakopita often having a flakier, puffier crust. Is it burek or borek? Both spellings of this pastry are technically correct, depending on the country.

Ispanaklı Selanik Böreği and /or Ispanaklı Boşnak Böreği, is a Turkish savory spinach pie, or börek.

Although both are custard desserts encased in phyllo, one of the major differences is that galaktoboureko is soaked in syrup which is often flavoured with citrus. Bougatsa on the other hand is usually dusted with cinnamon and icing sugar, and has no syrup.