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How do you make your tiropita (cheese pita)?

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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.
 
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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!
 
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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.
 
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