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Which cheeses do you put in your tiropita?

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knicks_fan87

Active member
I've made tiropita many times over the years and it always disappears fast, but I’ll admit—I’ve gotten into a bit of a rut with the cheese filling. I always use feta (of course), and believe it or not, I mix in cottage cheese. It actually gives it a nice creaminess and works well with the feta’s saltiness, but I’m curious to experiment with some other options.

What cheeses do you like to use in your tiropita? Have you ever used anthotyro, manouri, or graviera? I’ve seen people use ricotta or even cream cheese, but I haven’t tried those yet. I’m looking for a combo that’s still traditional, but maybe with a little twist—something that elevates the flavor or texture without making it too rich or heavy. Would love to hear your favorite blends or secret ingredients!
 
Tiropita is delicious, and I totally get wanting to shake things up a bit while keeping that traditional feel. I’ve tried a few variations over the years. One combo I really like is feta with a bit of anthotyro, it keeps things creamy but still light, and the flavor is beautifully balanced. Manouri is lovely too, especially if you want something a bit more buttery and mellow. I’ve also done a mix of feta and ricotta when I was out of Greek cheeses, and while it’s not traditional, it gave a surprisingly nice texture.

For a subtle twist, I sometimes grate a little graviera into the mix, just a tablespoon or two adds depth without making it too heavy. And here’s a tip: a pinch of nutmeg or a touch of fresh mint can really lift the flavor. Looking forward to seeing what others suggest!
 
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Fava Santorinis Recipe to Enjoy

I had this when I was in Santorini and I loved it. I tracked down a recipe and wanted to share!

Ingredients:​

  • 1 cup yellow split peas (ideally from Santorini, if available)
  • 1 small red or yellow onion, chopped
  • 1 clove garlic, minced (optional but adds depth)
  • 4 cups water (plus more as needed)
  • 1/4 cup extra virgin olive oil (plus more for drizzling)
  • 1 bay leaf
  • Salt to taste
  • Fresh lemon juice (about 1 tablespoon, or to taste)

Instructions:​

  1. Rinse and soak (optional):
    Rinse the yellow split peas well under cool water. Soaking is optional, but if you do soak for 2–3 hours, the cooking time will be shorter.
  2. Cook the peas:
    In a pot, add the split peas, chopped onion, garlic, bay leaf, and water. Bring to a boil, skimming any foam that rises to the surface.
  3. Simmer:
    Reduce heat to low and simmer uncovered for 40–50 minutes, stirring occasionally, until the peas are soft and starting to fall apart. Add more water if needed to prevent sticking.
  4. Remove bay leaf & blend:
    When the peas are soft and the mixture looks thick and mushy, remove the bay leaf. Use an immersion blender (or food processor) to purée until smooth. Add olive oil and blend again. Taste and add salt and lemon juice.
  5. Chill or serve warm:
    You can serve it warm, room temperature, or chilled — all are traditional!
  6. Garnish:
    Drizzle with extra olive oil and top with red onion slices, capers, and parsley.

I serve it with other meze with pita triangles for dipping!

Making my own pita bread?

Hey everyone! I'm trying to master making my own Greek-style pita bread at home — the kind that's soft, fluffy, and bendable, perfect for wrapping around a gyro or to make like a souvlaki sandwich. I’ve tried a few recipes online, but my pitas either puff up too much like pocket bread or turn out too dry and crack when folded.

I want that classic street food style pita you get at souvlaki shops in Greece, no pocket, just tender and warm, able to soak up tzatziki without falling apart.

Does anyone have a go-to recipe or technique for making these at home? Should I use yogurt in the dough? What flour works best? And how do you cook them, skillet, oven, or griddle? When I've made them, they've had the wrong texture - way too hard. Am I overworking the dough?

Simple Saganaki Recipe - Greek Fried Cheese

I usually just like to order this when I go out, but I found this recipe and thought I'd give it a try. It was surprisingly easy! I wanted to share:

Ingredients:
  • 1 block of firm Greek cheese (about ½ inch thick): kefalotyri, kasseri, or graviera work best
  • ½ cup all-purpose flour (for dredging)
  • Olive oil (for frying)
  • Lemon wedges (for serving)
Instructions:
  1. Rinse the cheese slice quickly under water – this helps the flour stick.
  2. Dredge the cheese in flour on all sides, shaking off any excess.
  3. Heat olive oil in a small nonstick or cast iron pan over medium-high heat.
  4. Once hot, add the cheese and fry for 1–2 minutes per side, until golden and crispy.
  5. Remove and drain on paper towels.
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Greek Rice Dishes to Try?

I’ve been diving into Greek cooking lately and noticed that while rice does appear in some dishes, there also seems to be a strong use of orzo (kritharaki) and other small pastas in traditional meals. It got me wondering—do Greeks use rice a lot in their everyday cooking, or is pasta more common?

For example, I’ve seen rice in dishes like gemista (stuffed vegetables) and avgolemono soup, but then orzo shows up in things like giouvetsi or even baked with shrimp and tomato. Do some regions or families prefer one over the other?

I’d love to try making more authentic Greek rice dishes—can anyone recommend some must-tries? Maybe even some lesser-known ones beyond the usual? I’m especially curious about pilafs, rice-based casseroles, or stews that feature rice as a main ingredient.

Did you like Greek food as a kid?

I’m curious, did you enjoy Greek food growing up?

I mostly did, but I’ll admit there were some dishes I just couldn’t get into as a kid. Moussaka and pastitsio always felt too heavy or rich to me back then. I’d skip them at family gatherings, even though everyone else raved about them!

On the other hand, I absolutely loved souvlaki, dolmades, keftedes, and of course, anything with feta or lemon potatoes. Those felt easier to eat and were packed with flavor without being overwhelming.

Now as an adult, I’ve come to appreciate almost all of it — even the things I avoided as a child.

What about you? Were there any traditional Greek dishes you didn’t like as a kid but love now?
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