This a very old passed many generations down Greek recipe. This is one of the originals!! Whether you make larger pieces as a main dish, or smaller pieces as appetizers... you can rest assure, guests and family will completely devour your plate!!!! The buttery flavor, combined with the savory cheese is alway's a winner no matter what occasion!!
I thought that I would provide a tutorial for the phyllo dough. It's one of the baker's best friend's!! However, since noone really shows you what to do with it, unless your born into it, lol. It can be scary!! Dont' be scared. If you love your phyllo dough, it will love you back and make you look like you fussed for hours!! Very easy pastry dough to work with once you realize you can't work with it "frozen"!!!
In a small bowl, add your cheeses, your herbs, spices and beaten eggs. Mix thoroughly, set aside.
2On a clean flat surface, bring out your phyllo dough.
3Open it flat.
4Preserving your phyllo dough so it doesn't dry out is very important. We have found that a long piece of wax paper is just as good (actually better, because the dough doesn't get soggy). You place a long piece of wax paper over the dough strips or whatever length you need.
5If your not going to work with your dough right away. Still place the piece(s) of wax paper over you dough. Wet a couple of pieces of paper towel, wring out excess moisture. Place over the wax paper. This will ensure your dough will not dry out.
6When you are ready to make the tiropitakia, divide your dough into strips.
7It's much easier to do all the cutting at once, then cover the dough and take out what you need.
8If you can't work with your strips immediately, don't panic. Roll the strips into a ball. Wrap with the wax paper and then place into a ziplock bag, seal and place in fridge for up to 2 days.
9To make the tiropitakia; Melt your butter. I use the microwave, and usually do 1/2 c at a time.
Take 2-3 strips of phyllo dough, baste with melted butter. Add 1tbls or so of filling.
10You can decide which side you work with, I alway's start with the right top corner for some reason.
Starting at the top right corner, bring your phyllo dough over the filling making a triangle. Flatten slightly to ensure all the pastry will have filling in it.
11Now take the top LEFT pointy corner of your filled pastry, and bring it down on the left hand side.
12Working again with the LEFT pointy part, bring your triangle over to the RIGHT.
13Working now with the RIGHT top pointy part, bring it down straight on the right.
14Continue doing this till you reach the end of the dough. At this point, just cut off the excess piece.
Place on a plate till ready to use.
15When you are ready to bake, line a cookie sheet with aluminum foil (easier clean up), spray with non stick cooking spray, baste the tiropitakia with melted butter. Bake in a preheated 375F oven for 18-22 minutes, till nicely golden.
16These can be eaten as is, totally addicting, and so elegant on a plate.
The various uses of this wonderful pastry dough is next to none. You can make them savory or sweet. Fill them with whatever you would like.
I hope my tutorial has helped you... and make sure you come back and share your amazing phyllo dough recipes with us!!!