Wednesday, December 5, 2012

Tiropita (Cheese Pie) - the versatility of puff pastry

If you have been reading my blog, you are aware my love of using various doughs as a platform for amazing creations at a fraction of the time!
Puff pastry is truly in its own category! You can create a savory dish, or sweet delicacy. You can stuff it and make yourself look like a professional baker like my Baked Brie with Carmalized Onions, HERE. Or use it instead of the normal doughs for my Chicken & Pierogie Pot Pies in Puff Pastry, HERE.

Puff pastry's versatility is next to none.  I served the scrumptious tiropitas along with a simple salad for a meatless, budget friendly weeknight dinner.  The entire dinner took me less than 1 hour from the time I took out the 1 sheet of puff pastry from the freezer, that's including defrosting time!

I will be providing you with the very basic recipe, but please bear in mind, you can stuff the puff pastry with anything you like.  Embrace the pastry, love it, coo to it, make it your best friend...

Ready for the recipe? Here we go;
Prep time: 25 minutes
Bake time: 22-25 minutes
Yield: 4 pitas

1 sheet puff pastry defrosted
1-1/2 cups feta cheese crumbled
3 large eggs slightly beaten
1/2 tsp black pepper
1 tsp dried dill
1 tbsp butter, melted
*1 egg for wash
*flour for dusting

-Take your puff pastry out of the freezer, and while still in cylinder bag, let defrost on the counter.

-In a medium bowl add your eggs and beat slightly. 

-Add in your crumbled feta cheese and incorporate.

-Sprinkle in your seasonings and mix well, finally add in your 1 tbsp melted butter and set aside.

-Preheat oven to 400F.

-The puff pastry should be thawed at this point, if not give it a few minutes.  I bet you can think ahead (unlike me), and have taken the pastry out the night before and placed in fridge... <sigh>
Sprinkle a little flour on your flat surface and roll out the pastry dough into a square as large as it will go without tearing.  Some roll back will occur, it is afterall dough! *grin*

-Score pastry into four even pieces, if not totally even, don't panic, I do enough of that for the both of us!!

-Divide the cheese mixture evenly amongst the 4 dough pieces.  Spread vertically toward the left side, you will be folding over from the right, (or you can spread on the right and flip over from the left).  I just always go from right to left for some reason.

-Some butter and egg mixture will start trickling onto the dough if you don't work fast enough... alas, I had to take the picture.  Not to worry, it will taste fantastico! *insert me kissing my fingers*

-Fold dough over the cheese mixture and using a fork, crimp the dough all around the three corners.

-Transfer the 1st pita onto a pre-sprayed baking sheet.  Proceed to the other pitas till all have been transferred.

-Baste with the egg wash and bake for 22-25 minutes and the pitas are nicely golden!

I know right??

So flaky and buttery delicious...
Till next time!!
Dishin with Didi


  1. great recipe!delicious!mmm....kisses from a new blogger!!

    1. Hi Lila, thank you for visiting...
      off to visit you!! ♥

  2. Didi, once again this proves we are somehow sisters!!! I LOVE puff pastry! I would eat it with everything if my waistline would only cooperate! Got this one copied and will be making soon.

    1. I hear you Teresa... I could live on the stuff.
      Alas, I don't believe my waistline will me for it!!

  3. Didi what a great idea to add dried dill in tiropita I've never though of that! dill goes so well with cheese, next time I will try your recipe! hugs and kisses my friend!

    1. Eri thank you *filakia*
      My mom and grandmom always made it that way... do you think it's a regional thing?
      Let me know!! ♥