As you may already know, I love ethnic cuisine; I enjoy discovering new dishes from other countries and sharing them with my family. Today I tried making Tyropita Strifti (Greek recipe). This name comes from the Greek words TYRI, which means cheese, and PITA, which means pie, while STRIFTI means rolled and refers to the way this pie is prepared. But now let’s start preparing it.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Greek
Ingredients
- 9 oz Cow's milk ricotta
- 9 oz Feta
- 2 Eggs
- 10 leaves Mint (optional)
- to taste Ground black pepper
- to taste Fine salt
- to taste Olive oil
- 10 sheets Phyllo dough (dim. 14.5×11.8 inches)
- as needed Butter spray (non-stick cooking spray)
Preparation
Drain the ricotta of any water and pass it through a sieve, pressing it with a spoon
Crumble the feta with your hands and add it to the sieved ricotta.
Now add the eggs and chopped mint.
Mix the ingredients thoroughly to combine them well.
Take a sheet of phyllo dough and place it on a surface with the longer side facing you.
Put some oil in a container, dip a kitchen brush in it, and brush the surface of the phyllo dough.
Place another phyllo sheet on top of the one you just brushed, covering it by 2/3.
Brush the surface of this one too.
Proceed similarly with a third sheet of phyllo dough.
Distribute half of the filling along the bottom of the rectangle you have formed
Now cover everything with two sheets of phyllo dough.
Roll up the phyllo dough starting from the side with the filling, proceeding upwards to form a sausage shape.
Spray some butter spray in a 9-inch pan and place this roll inside, curling it into a spiral.
Do the same with the remaining phyllo dough and filling.
Continue the spiral with this roll, closing it in the center of the pan.
Brush the surface with more olive oil.
Bake at 356°F for about 40 minutes, or until the surface is golden brown.
Suggestions/Advice
There are many variations of this dish: in some cases, instead of ricotta, a typical Greek cheese called Anthotyro is used, a semi-hard cheese made from sheep or goat milk, which can be salted (in this case, it resembles our salted ricotta) or unsalted (in this case, it resembles our fresh cheese). Other recipes use only feta.
The ricotta I used is cow’s milk, but if you want to give your Tyropita a stronger flavor, you can use sheep’s milk ricotta.
Since the taste of mint is quite strong, you can omit it if you don’t like it.
If you liked the Tyropita Strifti (Greek recipe), try the other savory pie recipes:
Recipe collection: Savory pies
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