Greek Food, Cooking and Recipe Community

How do you make your tiropita (cheese pita)?

1 - 7 of 7 Posts
nadellii

nadellii

Active member
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
 
nadellii said:
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
Click to expand...
I wonder if the soft goat cheese added a different flavor! I feel like there's wiggle room with tiro pita... as long as the overall amounts are the same, I bet it will taste great!
 
nadellii said:
I usually use the same recipe all the time - the one my mother showed me. But the other day, I didn't have enough of one of the ingredients (she uses cottage cheese and I didn't have enough) so to substitute I used a little soft goat cheese that I had in he fridge. It was yummy! It got me thinking that I don't always need to use the same recipe, right? I can do different things? I am curious the ingredients in your filling (you don't need to give me proportions, I am just curious what you use). I use cottage cheese and imported feta (except that one time where I had to use some goat cheese).
Click to expand...
There is definitely room to experiment. Traditional tiropita is all about feta being the main star. That dosent mean that there aren’t versions of of tiropita with other cheeses. For instance, there is kasseropita (Kasseri cheese a Greek cheese that is a springy-textured, stringy cheese). I usually sub Gruyère cheese when I can’t find it.
 
  • Like
Reactions: nadellii
PemiKanavos said:
There is definitely room to experiment. Traditional tiropita is all about feta being the main star. That dosent mean that there aren’t versions of of tiropita with other cheeses. For instance, there is kasseropita (Kasseri cheese a Greek cheese that is a springy-textured, stringy cheese). I usually sub Gruyère cheese when I can’t find it.
Click to expand...
I never thought to sub gruyere cheese! That's a good tip, I will keep that in mind. Could you make tiropita with feta only? I didn't realize!
 
My mother always used a combination of Farmers cheese and Feta, it was always delicious!
 
  • Like
Reactions: PemiKanavos
Lenio said:
My mother always used a combination of Farmers cheese and Feta, it was always delicious!
Click to expand...
Interesting, what is farmer's cheese? I might try this.
 
farmers cheese is similar to a cottage cheese but it's smooth and firmer so it holds up well and is a different texture. It blends well with other cheeses.
 
1 - 7 of 7 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top