Thank you for this recipe and for making phylo easier to work with thanks to your instructions. The topping made it absolutely wonderful! I used melted better instead of olive oil and added a sprinkle of nutmeg to the filing due to personal preference. The only thing is that each time I buy in lidl Greek feta cheese it never tastes like the feta I eat in Greece, it's just never that flavourful as in Greece and the texture is completely diffrent. Perhaps feta has to be freshly made and eaten. I also noticed that in Greece in stores there is more in a brine in the packaging than in the dried out product we buy in our markets here in Poland. Too bad
Thank you for this recipe, especially that you made it in english. I couldn't find any other video on RUclips for tiropita recipe in english .looks delicious 😍❤
I really love your style. Thank you for showing the simplicity of this recipe, every other video I've seen makes it seem so difficult. I'm sorry I didn't find you sooner. I just subscribed to your channel : )
In my version the filling is much deeper...much more body - Cottage Cheese (or Ricotta) AND Feta 1:1 ratio - 800g each (serves 6) + 4 eggs mixed in + mint and/or Fennel seeds - and thick. Then oil and sesame on top
@@lITSABolontzakis And I will try yours - intrigued. I'm sure it will change my approach. The version I make is as a main meal - yours I suspect as a snack or side dish?
@@steveevans4299 Snack or side dish, or part of the Meze menu! But of course, depends on the size you offer, it can be a main, what do you serve it with as a main! You will love this variation, I use it also when I make spinach pie with homemade Phylo, and when you add the sesame, you can't wait for the next bite! LOL
Hi,for me a gypsy girl is a beautiful delicious creature that some times is not perfect but delicious just the same, like my Tiropita! Something like Carmen,exotic!
Brilliant I've looked for this pie for years going back to the 80s thank you for showing us Litsa😊❤❤❤
Love this
Thank you! So easy, right?
Great experience
Thank you, come again!
Love it and can't wait to try out this one :)
Hope you enjoy it!
Thank you for this recipe and for making phylo easier to work with thanks to your instructions. The topping made it absolutely wonderful! I used melted better instead of olive oil and added a sprinkle of nutmeg to the filing due to personal preference. The only thing is that each time I buy in lidl Greek feta cheese it never tastes like the feta I eat in Greece, it's just never that flavourful as in Greece and the texture is completely diffrent. Perhaps feta has to be freshly made and eaten. I also noticed that in Greece in stores there is more in a brine in the packaging than in the dried out product we buy in our markets here in Poland. Too bad
You are amazing 😍 much love from an Nigerian from Germany 🤗 love to try this recipe. I like your spicy and confident way of talking !
Wow, thank you so much! 💖
Thank you for this recipe, especially that you made it in english. I couldn't find any other video on RUclips for tiropita recipe in english .looks delicious 😍❤
You are so welcome, my pleasure 😊
My pleasure, thank you for your comment!
@@lITSABolontzakis you are welcome agapi mou ❤️😍🙏
I really love your style. Thank you for showing the simplicity of this recipe, every other video I've seen makes it seem so difficult. I'm sorry I didn't find you sooner. I just subscribed to your channel : )
What a beautiful reply!❤ Thank you it means a lot!
❤️❤️❤️
This is very interesting; first time I have ever seen the addition of an egg and milk topping... strange but I need to try it!
In my version the filling is much deeper...much more body - Cottage Cheese (or Ricotta) AND Feta 1:1 ratio - 800g each (serves 6) + 4 eggs mixed in + mint and/or Fennel seeds - and thick. Then oil and sesame on top
There are so many versions of making A Tiropita! Try it and let me know how you like it!
I make it light, and the Sesame is a great addition! I will try yours and see, I think it's too much cheese!@@steveevans4299
@@lITSABolontzakis And I will try yours - intrigued. I'm sure it will change my approach. The version I make is as a main meal - yours I suspect as a snack or side dish?
@@steveevans4299 Snack or side dish, or part of the Meze menu! But of course, depends on the size you offer, it can be a main, what do you serve it with as a main! You will love this variation, I use it also when I make spinach pie with homemade Phylo, and when you add the sesame, you can't wait for the next bite! LOL
How did you not show me a slice once its all done ?! 😥 lol
OH, how can I do that to you, please forgive me, how about next time? Love your comment!
@@lITSABolontzakis i cant wait to make this. Thank you for the recipe❤️
Can u tell me the substitute of egg
Hi, you can use 1 cup of Greek yogurt and a teaspoon of baking powder, and on top, you can use a cup of soda, and bake!
I think Greek yogurt and baking powder is better than other one
Thanks a lot for reply soon
How is your phillo not falling apart...its my enemy lol
I feel you! Try to use fresh phyllo, meaning not frozen. There is no comparison!
Did you say like a gypsy?
Hi,for me a gypsy girl is a beautiful delicious creature that some times is not perfect but delicious just the same, like my Tiropita! Something like Carmen,exotic!
Absolutely beautiful reply , I am a gypsy and was surprised when you said that lol your cooking looks amazing God bless you
@@giovannidemitro5851 Thank you!💥💥💥