This Tiropitakia me piperiés is a must for a quick snack or appetizer! Flaky phyllo dough filled with traditional Greek herbs, feta, and peppers.
Things to know about Tiropitákia Me Piperiés Recipe
Tiropitakia is an individual serving of a traditional Greek feta cheese pie, which is prepared in a large pan with big and round phyllo dough. The bottom of the pie is crispy, and the inside is creamy with a feta cheese mixture.
The phyllo dough is a thin pastry that is very common in Greek cuisine. The thin aspect of this dough makes it easier to wrap the cheese mixture and roll, so Tiropitakia is never too thick. Phyllo dough flakes, when baked, give it the traditional texture of many pies in Greece.
Tiropitakia me piperiés is the version of tiropitakia with peppers for extra flavor. Tiropitakia can be prepared in various ways such as in a baking dish, a layered pie, as small triangles, or as rolls. With its many potentials, these Greek feta cheese triangles may be your entrance to the world of Greek cuisine.
Crispy Traditional Greek Phyllo Dough Rolls with Feta Cheese and Peppers. Authentic Recipe of Tiropitákia Me Piperiés.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 6 sheets Phyllo Dough
- 1 tbsp Mayonnaise
- 200 grams (7.05 oz) Feta Cheese
- 100 grams (3.53 oz) Graviera Cheese or Kefalotyri Cheese
- 1 pc Long Green Pepper
- 1 pc Egg
- 1 tsp Dried Oregano
- 120 grams (4.23 oz) Butter Melted
- 1 tbsp Dill Fresh
- Preheat the oven to 180°C/350 °F.
- Chop the peppers and fresh herbs. Melt the butter.
- In a large bowl crumble the feta cheese. Add grated graviera/kefalotyri cheese, egg, peppers, mayonnaise, and all the herbs.
- Mix the ingredients with a spoon until combined.
- On a clean kitchen counter spread one sheet of phyllo dough and using a pastry brush, brush some butter on the dough.
- Spread another sheet right on top of the dough and brush with butter.
- Cut the double phyllo dough into 3 strips. At the end of each strip drop one tablespoon of the filling.
- Fold the filling into the inside of the strip. With the bottom of your palm roll the dough until you reach the end. Brush some butter before folding the very last bit.
- Continue with the rest of the sheets.
- Place the rolls on an oiled baking sheet. With a pastry brush, brush some butter on top of each tiropitakia me piperié. Bake them for 30-35 minutes until they are golden brown and crispy.
- Serve tiropitakia me piperié hot. Kalí órexi! Enjoy your meal!
— Specific Atributes of This Recipe:
Cooking tip for making Tiropitakia Me Piperiés
- Be sure to oil the phyllo; otherwise, the dough won’t stick, and the filling will leak when baked. Don’t overfill the tiropitakia me piperiés. The dough will tear when cooking.
- If you want to freeze these rolls, you can freeze the raw tiropitakia me piperié and cook them after thawing.
- You can switch between extra virgin olive oil and butter for this recipe.
- You can add fresh herbs, such as parsley or dill, into the mixture before baking.
- You can make your phyllo dough for this tiropitakia me piperié recipe.
- The long Green peppers are mildly spicy. You can use bell peppers if you prefer to have no spice.
What to serve with Tiropitakia Me Piperiés?
You can serve this tiropitakia me piperiés as a starter on a meze platter. You can add dipping sauce to them, such as Tzatziki or Talatouri.
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