Tyropites with homemade phyllo dough
Tyropites with home made phyllo are the perfect appetizer or snack.
Servings: 70 pieces
Equipment
Ingredients
For the phyllo dough:
- 5½ cups all purpose flour, sifted
- 1/2 cup melted unsalted butter
- 1 cup corn or vegetable oil
- 2 large eggs
- 1½ cup natural yogurt (we use the brand Astro, balkan natural yogurt)
- 1 tbsp baking powder
- 1 teaspoon salt
For the filling:
- 2½ cups ricotta cheese
- 2 cups grated feta cheese
- 3 large eggs
- 1/4 cup all purpose flour
- flour for dusting dough when rolling it out
- 2 eggs for brushing onto tyropites
Instructions
For the phyllo dough:
- Sift the flour into a large bowl. Add the baking powder and salt and mix well with a fork or a whisk. Add in the rest of the phyllo dough ingredients in the following order: melted butter, vegetable oil, eggs, and natural yogurt.5½ cups all purpose flour, sifted, 1/2 cup melted unsalted butter, 1 cup corn or vegetable oil, 2 large eggs, 1 tbsp baking powder, 1 teaspoon salt, 1½ cup natural yogurt
- Mix the dough well with your hands or a wooden spoon. When the ingredients are all incorporated together, knead the dough (by hand) for approximately 5 minutes. You will notice that the dough is somewhat greasy and wet. This is fine. Once you have thoroughly kneaded the dough, cover with a clean kitchen towel and let the dough rest for about one hour.
- When the hour is almost up you can start to prepare the filling.
For the filling:
- Combine, in a large bowl, the ricotta cheese (try to drain off any liquid in the ricotta container and discard this liquid), the feta, the eggs and the flour. Mix well with a fork. Set aside.2½ cups ricotta cheese, 2 cups grated feta cheese, 3 large eggs, 1/4 cup all purpose flour
- When your dough is ready to be rolled, take a handful of dough at a time and start to roll it out using a rolling pin. You may find that the dough is too sticky. If that is the case, sprinkle each handful of dough with a bit of flour. This will make the rolling out process simpler.
- Roll the dough out so that it is quite thin – almost as thin as a cardboard piece of paper. Each piece should also be large enough to be able to form at least one tyropita (to be “safe”, it should be about as large as a dessert plate).
- Place approximately one tablespoon of cheese filling on one end of the phyllo dough. Fold it over to create a pocket (watch the video in the Helpful Hints link above). You will then use something (anything!) to cut the phyllo dough, so that you are left with a half moon shaped tyropita.
- Have your oven preheated to 350 degrees Fahrenheit. Place your tyropites on a parchment lined baking sheet and place in bottom rack of oven for about 15 minutes. Move baking sheet to middle rack of oven and cook for an additional 15-20 minutes, or until they’re golden in colour. After those 15-20 minutes, remove your baking sheet from the oven. Beat together 1 – 2 eggs (depending on how many tyropites you are actually baking in the moment) and brush on to the top of the tyropites.2 eggs for brushing onto tyropites
- Return to middle rack of oven and bake for approximately 10 more minutes.
- Your tyropites are done when the phyllo and egg wash are golden brown.
- Enjoy!