Greek Tiropitas

After my honeymoon in Greece I have been craving a lot of food that I meant while I was away and one of the things I missed the most were Greek Tiropitas. Tiropitas are alot like a spanikopita only they are cheese only and everywhere in Greece you will come across tons of different types and recipes which makes them even more delicious. Odd thing about them though is that I have never heard of them outside of Greece, never once has some one told me about them or I would have been eating them since I could walk, you just don’t see them in restaurants which is a true shame.

So I enlisted the help of my Hamilton Beach Classic Hand Stand Mixer to get busy in the kitchen creating these delicious little packets of cheesy goodness. After all I couldn’t live without them forever and they’re amazing to enjoy everyday from breakfast to a midnight snack they’re a must eat for any cheese lover.

Greek Tiropitas

Thankfully making these little pockets of goodness is super simple and you can make a BUNCH all at once and freeze them to have on hand whenever you like. Each recipe here will make about 20-25 Tiropitas depending on how much stuffing you put into each one and size you choose to make them.

Greek Tiropitas

Greek Tiropitas

Ingredients

  • 1 Package of Cream Cheese
  • 1 Cup of Feta Cheese
  • 3 tbsps of Cottage Cheese
  • 2 Large Eggs
  • 1 Package of Frozen Filo Dough (unless you know how to make your own, I haven't successfully done so)
  • 1 cup melted unsalted butter

Instructions

  1. In your Hamilton Beach Hand Stand Mixer combine all cheeses and eggs and mix until creamy.
  2. Take your cheese mix and place in the fridge overnight to make stiff.
  3. A few hours before you are ready to start creating in the kitchen take your filo dough out of the freezer and let thaw.
  4. Once thawed get a moist towel ready and melt your butter.
  5. Lay down one sheet of filo dough, butter, add another sheet of dough, butter then once again a sheet of filo dough. (3 sheets total)
  6. Cut gently into long strips (approx. 6 strips should be made).
  7. Put a nice spoonful of filling on the bottom corner, lift corner and fold over into a starting triangle. Keep folding into a triangle all the way until the strip is complete and butter your filo shut.
  8. Repeat until you are out of filling or out of dough.
  9. If you want to freeze a few place them on a cookie sheet to freeze THEN put them into a freezer bag.
  10. To cook preheat your oven to 400 and bake until golden brown and crispy (approx. 10 - 12 minutes).
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Being able to mix everything up all at one in my mixer super fast made it such a breeze and these little guys are the most delicious things you will ever eat. Of course if you really wanted to you can just add spinach and BAM you have a spanikopita. Once you have these babies down you will be able to get more and more playful with your fillings.

Being able to freeze them is a huge bonus for sharing and for weekly meal preps – you can never have enough of these beauties in your freezer waiting for a party or a weekend brunch base. They’re a great idea anytime of day – trust me the Greeks do life better!

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