Mastering Tiropites - Cheese Phyllo Triangles | Christine Cushing
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- Опубликовано: 21 июн 2015
- My Mom Georgia's perfect Tiropites or cheese triangles are our family's favourite appetizer. She shares all her secrets of assembling, cutting the phyllo, why she mixes Greek feta cheese with ricotta and much more. Her techniques will make perfectly crisp, golden brown phyllo triangles. FULL RECIPE BELOW.
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RECIPE: TIROPITES - CHEESE PHYLLO TRIANGLES
1Tbsp. olive oil(15 ml)
3 green onions, chopped
2 tbsp. fresh, chopped dill(30 ml)
3 oz. good quality feta cheese, crumbled(90gm)
½ cup drained ricotta cheese
2 eggs, beaten
CC’s extra virgin olive oil 60 ml)
6 sheets phyllo pastry
cracked black pepper to taste
pinch freshly grated nutmeg
Preheat oven to 375 degrees F
Heat oil in a saucepan and add onion, and dill and toss on high for 3 minutes, until onions soften. Remove and cool.
In a medium bowl, combine the feta, ricotta, eggs with cooled green onion mixture. Season with cracked black pepper. Set aside.
Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel. Brush 1 strip with olive oil and cover with a second strip and olive oil again. * Note if using a thicker kind of phyllo use only one sheet per triangle.* Lay strip down vertically in front of you.
Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.
Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.
Serve warm as appetizer or along with your main course.
Yields about 20 triangles
Connect with Chef Christine on social media:
Instagram: / ccfearless
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Facebook: / chefchristin. .
Christine's Website: christinecushing.com/
Linkedin: / christine-cushing
#tiropites #greekcheesepie 
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I remember my adored mom making us cheese pies and spinach pies and I cry. I do not remember if I told her enough thank you. I tell her now, because I know she will listen to me. Moms are the sweetest creatures in the world. Embrace your wonderful mom for me and take care of her, she is unique like all moms.
Love your mom! You are so lucky to have your mom at your side cooking. Great recipe!
I love your mom! She reminds me so much of my mother who is greek as well!
It's been more than 40 years since I bought my first tiropita at a bakery in Nea Kifissia . And entirely too long since I turned out a batch in my own kitchen! Thanks for the video and subtle encouragement.
Thanks for watching and I do hope you try to make them as they are delicious and will take you back to Greece!
Your mom seems like such a sweetheart! Great Recipe!
Thank you for sharing the recipe and your Mom. Brought tears to my eyes since I just lost my Mom a month ago and she was a great cook. I will definitely try these.
Rosalind Diaz Rivera Sorry to hear about your mom ! I'm glad you enjoyed watching Georgia and I hope you get a chance to try these delicious little triangles
You two are just wonderful, what a lovely energy between you.
How amazing and adorable your mom is!!! Love the recipe 😋😋😋
1:57 aww! Your mom's recipe looks great, can't wait to try it out!
I love that you are able to have your mom in your video! I also have a RUclips channel and many of my recipes come from my husband’s Greek grandmother. She’s been gone a long time, but it would have been so much fun to have her demonstrate some recipes with me. She barely spoke English and I’d have to keep reminding her that I couldn’t understand her when she spoke Greek. By watching and listening (when she spoke in English)I learned a lot from her.
Mommas are wonderful and yours is extra special! Thank you for the lesson from a real pro ;) yummmmm
Thank you for Watching. She is definitely extra special
Thanks for the lesson on folding the triangles. Made a variation of these with French brie cheese and apricot jam for my Greek mom on Christmas, that she loved.
Your mum is the greatest! I ❤ her! If you don't have fresh dill don't make it. Simple! She is brilliant
I know .. She is definitely a force to be reckoned with . Thank you for watching
Love the recipe and your mom So adorable
Aaditcia thanks! She is so camera ready.
Mom is adorable
A great video!
Thanks so much. She was the master of making these , and very funny too
💕@@ChristineCushing
Beautiful show with a great Master!
I love maaa 😂😍😍
Thank you . She is definitely hilarious!
America is so lucky to have had such awesome immigrants - from all countries!
So adorable! We've used cream cheese when there's no ricotta, and a little mashed potato to stabilize. I can't wait to try this variation. Impressive phyllo handling!
I just love your mother ! Reminds me of my mom . We have are way of doing things but there way seems to be always the best . Give her a hug for me . Love the recipe one of my favorites ! And if you would do me a favor thank her for me , and another hug !!
Amazing
I love it!!!! Thanks to "the master"
Sweet Mama hands making delish triangles! Ymmmmm
Can't wait to try your recipe! Love your Mom!! Especially the comments about brushing on the egg!!
Lovely recipe and your mom is a sweetheart. My mom used to make these with homemade phyllo. I can make round phyllo sheets for a flat pita or a spiral bourek, no problem, but one day I have to figure out how to make the from scratch phyllo into triangles.
thanks for watching . Yes my mom is hilarious and a sweetheart
Oh my goodness, I love your mom, she's too cute! These look delicious, I think I would have eaten that whole tray.
These look great. I think every Greek family has an Angelo and a Costas. Mine does. :)
Yes they do ! Thank you
OPA ! Great video! My YiaYia didn't use onion or ricotta or the cayenne but I can't wait to try your version. Makes me homesick to watch. Love It !
Looks soooo good.. What number is the phyllo dough? Is it the #4 or #7 thickness? Thank you.
sorry I missed your question here Daniela. I'm not sure of the thickness in number, but it is more rustic style ( thicker) so we only use 1 sheet. If it's the super fine , like most commercial phyllo, we would use double sheet with olive oil between each layer. I hope this helps.
What cheese could i use instead of feta cheese? Thank You and great video!.
Thank you. Instead of feta you can just use ricotta - it won't have the salt, so you could add a bit of aged goat cheese to it for that kick. Let me know how they turn out.
Yes. Will make these soon. As a starter.
Christine your Mom is so cute! But if I have any clue, she is Greek and a Tuff Woman! Love seeing Family Cook together! That’s the special ingredient! Love ❤️
A little late here. I'm going to try this tonight, wish you had included a rough recipe in the description. Good video though!
Go Mom!
Love this...are you Greek 💗💗💗
cynthiea culp thank you ! Yes I am Greek.
Those look delicious! Much thanks to you and your mama! 🙏🤗🤗🥰
Thank you for sharing & your both adorable togther in this video.
Очень вкусно и 😍 . Спасибо 🙏
Oh yum...can it be dipped in thick Greek yogurt?
*Better recipe, thanks*
Yia sou!
katse ki re love that comment
?? You asked your mother HOW MUCH of this or that? She's GREEK!😁 I was looking for another recipe on your channel, but couldn't find it. Can you make a video on how too cook stuffed bell peppers (yesmista)? ... ευχαριστώ
Your Mother is a cutie- is that a true Greek accent I hear? These look delicious! I will have to try making them. A local grocer (here in San Diego prepares a packaged marinated feta. It has finely minced garlic and jalepeno with olive oil. The taste is balanced and amazing. I think the marinated feta and 'Sierra' brand ricotta.would be an amazing combp for this.
Yum!
i'm in love with your ma .... you're so lucky to have her in your life
Yes, thank you . We were lucky that she could still make her famous triangles at that time.
The best FETA is a nice block of Geek Barrel feta. Not the pre crumbled stuff. Beautiful mommy.
I only ever use greek sheep’s milk feta in my cooking & salads. ♥️♥️
I make these as a dessert with mascarpone cheese, whole egg, cinnamon, nutmeg and ground clove powder inside and a dusting of more cinnamon and granulated sugar on top. I have also served them with a mix of different jams (strawberry, apricot pineapple and so on) in the cheese and finally with a drizzle of maple syrup instead of the cinnamon and sugar on top as a third option.
هو ليش العنوان بلعربي
Leave Cousin Angelo alone. Six tiropites is not too much!
Your recipe says: Heat oil in a saucepan and add onion, and dill and toss on high for 3 minutes, until onions soften. Remove and cool.
I see your mother mix the onions and dill all raw. Please clarify, They look very nice!
Tyropitas are perfect Greek snacks to cook with Greek families. 😤😤😤
κάτσε εκεί ρε. lol
Common! Ya gotta make your own phyllo dough!
Never seen them with peas
Πόλι καλά κ εύκολο
My respects but the very best are from my region, Hperos. But VERY important to note when your mum sais FETA she meaNS Hellenic and not fake ones made in other Nations. And we use ricotta only because it is cheaper than |FETA
Honestly if your mom has the patience, go for it..but I like making a big traditional dish of this dish!! I think I would be sticking a fork in my eyes..doing all this!! no patience!
Cayenne in tiropitakia? Interesting...
I am sorry Christine but if there is a disagreement in terms of technique I'm going to have to listen to mana. It's just the rules. Love your videos
Oh I am with you on that. Mama is always right. Thanks for watching
MyFavouriteFoods ChristineCushing thank you for constantly making great videos
If I soak feta cheese in water for a half-hour and rinse it well, most of the salt is gone.
Hi Christine, I recently subscribed to your channel and I have made a few of your recipes.
The recipe below new does not correspond to your video at all. I will continue as per your video.
your recipe is wrong there is no egg in it - thank you
There is an egg and we add it after the cheese. Thanks
you don,t need it - I know that , because it is my work