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Tiropitakia Recipe Just Like the Street Food?

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nm1999

nm1999

Active member
I had a delicious tiropitakia recently in Athens on the street and it was sooo good - better than other versions I have had. First of all, the phyllo was so crispy I don't know how they do it! It was also bigger than other ones I have had. When I make them at home I think I will make them bigger.

My question is, how did they get it so crispy? I always use butter but something was different about this. Could they be using a different type of butter? Are they mixing the butter with olive oil?

Then, there is a question of the cheeses. It wasn't Feta - it was creamier. They maybe put a little Feta in it, but the mixture was a lot creamier than I've had. What cheese could be responsible for this? It kind of had a mild, creamy goat cheese type of flavor. I also thought I tasted a touch of nutmeg.... I never thought of that.

Any thoughts you have on how I can recreate this are appreciated!
 
nm1999 said:
I had a delicious tiropitakia recently in Athens on the street and it was sooo good - better than other versions I have had. First of all, the phyllo was so crispy I don't know how they do it! It was also bigger than other ones I have had. When I make them at home I think I will make them bigger.

My question is, how did they get it so crispy? I always use butter but something was different about this. Could they be using a different type of butter? Are they mixing the butter with olive oil?

Then, there is a question of the cheeses. It wasn't Feta - it was creamier. They maybe put a little Feta in it, but the mixture was a lot creamier than I've had. What cheese could be responsible for this? It kind of had a mild, creamy goat cheese type of flavor. I also thought I tasted a touch of nutmeg.... I never thought of that.

Any thoughts you have on how I can recreate this are appreciated!
Click to expand...
 
Tiropita is usually a combination of cheeses. I try to put something on the creamy side (like ricotta, cottage cheese, or even mascarpone), definitely feta, and something stronger tasting that you can grate - like Romano or Kefalotiri. I am sure there is a soft cheese equivalent in Greek cuisine but I have a hard time finding that kind of cheese here in the US. I wonder if, in Greece, they do something similar and make there's from a combination of cheeses?
 
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I was taught anything made with phyllo dough needs unsalted butter. Not sure if this is what makes it more crispy. The combination of cheeses in the above post sounds terrific. I've never used mascarpone, though it sounds delicious.
 
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