27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 9
  • 3 Rating Star 3
  • 1 Rating Star 1

This is a fairly easy Greek recipe that has been passed down in my family. It is delightful to have at parties as an appetizer or side dish. enjoy!

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
16
Max Servings:
16
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Ingredients

Directions

  • Preheat the oven to 425 degrees F (220 degrees C).

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  • In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. Let the sheets rest up against the sides of the dish as well. Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges.

  • Bake for about 30 minutes in the preheated oven, until golden brown and crisp. Cut into squares and serve warm.

Variation

This recipe can also be prepared by spooning the filling onto cut buttered phyllo strips and folding into repeated triangles.

Nutrition Facts

274.05 calories; 9.59 g protein; 16.19 g carbohydrates; 19.02 g fat; 105.44 mg cholesterol; 510.43 mg sodium.Full Nutrition


Reviews (19)

Read All Reviews

Most helpful positive review

www.sexykc.website
11/07/2006
Delicious! Just as good as my Greek friend's recipe. Here's a trick...go easy on the butter. I originally felt that I had to cover the entire sheet with butter. It's not necessary. The tiropitas still taste good but they get a bit greasey. Just dab a little here and there. It's better that way.
(65)

Most helpful critical review

Anonymous
07/11/2008
i love just about anything with cheese in it but i didnt care for this. maybe yo uhave to be a BIG fan of feta i didnt even put all of the feta in it thank go. o well sad to say but i wont make again.
(2)
27 Ratings
  • 5 Rating Star 14
  • 4 Rating Star 9
  • 3 Rating Star 3
  • 1 Rating Star 1
www.sexykc.website
11/07/2006
Delicious! Just as good as my Greek friend's recipe. Here's a trick...go easy on the butter. I originally felt that I had to cover the entire sheet with butter. It's not necessary. The tiropitas still taste good but they get a bit greasey. Just dab a little here and there. It's better that way.
(65)
Sza Sza
05/19/2008
I grew up and lived in Cyprus and Greece for almost 10 years. The one thing that I missed the most is of course tyropita. So I searched high and low for a great recipe that would taste authentic and this is it! However I made some few additions: - I skipped out on the mint and opted for a mix of herbs instead. A friend got me a bag of salad herbs straight from Crete ( mix of dried mint thyme and oregano ). I added this to the cheese mixture and it was amazing. - I also added the nutmeg which gave it that authentic Greek cuisine flavour. Other than that the recipe is perfect and now it's become one of my favourite things to make in the kitchen! I made a whole batch and stored them in the freezer...they were gone within 2 days between my boyfriend and I!
(55)
Anonymous
08/29/2007
I made these as appetizers. Instead of butter I sprayed between layers of philo with butter spray. I cut them into squares and pushed them into a mini muffin pan. I scooped the filling into each "cup" and baked them. They were a hit. Except for presentation I didn't change a thing. These are delicious.
(28)
NancyCz
07/02/2006
My first experiment with puff pastry! And it turned out great. We really enjoyed this dish. I substituted eggs for egg beaters used reduced fat feta and fat free cottage cheese as well as "I can't believe it's not butter" spray. It was DELICIOUS! Next time I'm thinking I may reduce the cottage and feta cheese a little and throw in some spinach and tomatoes. Very yummy... I'm posting a pic of it right out of the oven.
(20)
Anonymous
03/20/2006
My boyfriend loves this dish! It is one of his favorites. I have also made it low-fat using f/f cottage and feta cheese as well as spray butter. It still tasted great. Very rich and heavy so serve it with some light veggies or a salad.
(13)
Mary M.
10/23/2008
This is an excellent recipe. I added thyme oregano and nutmeg (didn't have any mint) as one reviewer suggested. I also used low-fat cottage cheese and cooking spray as another reviewer mentioned. It turned out delicious and even my fiance who says he hates both cottage cheese and feta loved it! I will certainly be making this one again.
(12)
Anonymous
07/02/2007
This recipe reminds me of a dish my dad used to make but he used ricotta and feta cheeses no cottage cheese. Normally he would fold the phyllo into triangles and fill them with the egg and cheese mixture but sometimes he would cook it in a pan like a lasagna.
(10)
Vickie Spencer
04/05/2007
I only used 1/2 cup butter and these got too greasey and not flaky at all. I thought the filling had too much egg and not enough cheese even though I used 10 oz of feta cheese. I also used my mixer on low to mix everything and I wonder if that put too much air into the filling. Next time I plan on using one less egg more feta and I will dab the butter around like another person said. My husband loves Tiropitas so much I really want to perfect this recipe.
(10)
Anonymous
12/04/2006
I've never had these before but I found them a little bland. I added a package of frozen spinach (thawed and drained) and some chopped up sundried tomatoes and it turned out a little bit more for my liking.
(9)