Tiropita: Cheese Pies /Dimiras dishes episode 9
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- Опубліковано 8 лют 2025
- These are the most delicious little appetizers EVER!!! Flaky, cheesy & super flavorful.
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I wanted to take a moment, to let you know that I made your tiropita recipe. I am Greek, born here, but I shared them with a Greek friend of mine. She was born and raised in Greece, came here to the US almost 40 years ago, and opened a Greek restaurant in woodbury, Ct, which she had been running since. Her words were, that they were the best she has had, and asked me for the recipe, which she has made also! This is such a good, simple recipe, and I thank you for bringing back such great memories and tastes, from my childhood!
Mmmm yammy e sooo delicious love them my favourite Chef Dimitra
❤👍🇬🇷🇬🇷🇬🇷
I loved this Very helpful recipe; I have two very Hansoms Greek Grandsons; I love dearly; and I love learning about the Greek cuisine, PK Alberta Canada❤
Made this for my family today and it was a smash success! We always go to the Greek festival in our town once a year and get these and gyro. Now I can make it anytime I want.
My wife said it's better! Ate 4 of them!
Thank you Dimitra for your beautiful and awesome way of cooking beautiful Greek food. One of the most gorgeous countries on earth. You cook with lots of love and that to me,is what makes your cooking so beautiful. Iam learning from you and I thought I knew how to cook till I descovered you on youtube. I will be loyal to your site and I will never forget how wonderful and beautiful Greek culture is and eternally will be. Love to you and your family...always your new faithful friend.💖🐰🌻
I'm a child of Greek immigrant parents of the 40's born in the U.S. and I wholeheartedly agree with your statements about our marvelous food and culture. It just can't get any better! EUCHARISTO! (that is, Thank You).
I grew up on Greek food and I think your recipes are "spot on." My mom did not put dill in her tarts but I'm going to try this recipe. I am also going to use your spanakopita recipe. I am so happy I found you on UA-cam. Thank you.
I love all your recipes and the way that you prepare the delicious Greek food. The spanakopita has been my favorite dinner so far, but this seems similar and my niece tells me I will love this even more. Your manner takes all the intimidation out of trying something new! Thank you so much, you are turning this Italian cook into a Greek 😘.
I love when you say “I don’t know how I’m gonna wait”! I know the feeling. Love your cooking videos! Yassas!
Just made these tyropitakia for my parents and they were *out of this world.* Puffy, crunchy _and_ moist inside. I also used salted butter (since it's all we had) but, to compensate for the extra saltiness, didn't add any salt to the filling. I was so proud of my golden triangles when they came out of the oven 😆 Thanks for the recipe!
Dimitria-mou, your videos give me the confidence and inspiration I needed to pursue all my favorite Greek family dishes. You're a wonderful teacher and I love seeing your beautiful kitchen.
Look at you 6 years ago. I started watching you during quarantine. You have opened up a whole new world of recipes for me. I must try this. Just made spinach pie today. Now I just need some ricotta and I can make these tomorrow. My family loves these dishes. Now that I’ve discovered you I make it instead of going to the restaurant. I had to have my fix. I make tabbouleh all the time I have for years. Now I’ve been exploring so many of your recipes and I so enjoy everything. Keep doing it you’ve been going on for a long time I didn’t know that you had been on UA-cam this long. Congratulations for your success. Thank you.
Ricotta cheese happens to be my favorite type of cheese. This is definitely something I would try this Ramadan season to satisfy my tastebuds. It looks delicious!
It's great to have these in the freezer during Ramadan. Thanks for watching!
Another big hit in my house Dimitra. I never made these with dill. What a great touch! I also love dill, especially in salads. Thanks again! You're gonna be hearing a lot from me cause I plan on trying all your recipes. Lol Saturday I'm making your Pastisio.
I’ve always been a little wary of making these delicious morsels as I thought it was so tricky….thanks to your expert advice I made them & wow they were absolutely sensational. I now feel that I am reasonably confident with handling the phyllo sheets. Thank you so much & hi from Australia
Thank you Dimitra. I have never thought of straining the ricotta. Thank you
Ah, thank you for demonstrating. You made it so appetizing! Thanks for sharing!
Thanks for your support :)
Looks wonderfully tasty ... I am getting addicted to your recipes!
Me and my 12 year old daughter made these tonight omg they are so good!! Best recipe i have tried for these thanks so much!!
Hi. This is wonderful. I have watched at least ten video recipes. Each one has different blend. You had me from the feta and ricotta. Thank you so much. You explain very well and I appreciate the tips. I had no idea the difference in feta crumbles and the entire block. it is wonderful. Thank you so much for your time. My best to. you.
thank you!
Thank you I love watching your clips. I made spanakopita for a guest who is a chef and he said it was the best he’s ever eaten. Thanks to you. I’m gonna try this recipe and I’m going to try your baklava.
I'm greek I love all your recipes. Your a great cook!!
Thank you so much!
Wooow.. Bravo dimitra... Apistevto ine... Ime apo persia ke meno stin gallia... Ke moaresi ke latrevo tin elada ke fagita apo elada... Ke magirevo ya filos edo ke kanome parti... Na iste kala 🌹🌹🌹🌹🌹🌹🌹
You had me at "don't use low-fat" and "chunk cheese only"!! 😊
Haha! It's not cheese if it's fat-free...lol
some people cant have whole milk due to health issues like people on low salt low fat diet
@@idubbzz7790 then this isn’t for them
impatient nature - you and me both... hehehehe ... Thank you for sharing Dimitra - I will make them for our Easter buffet..
I want to make this both as Tiropita but using the filling for Ravioli too! Too much deliciousness!!
I made these this morning using your recipe, and they were really good! I struggle with the triangle shape though :)
i had some left over filling, so I cracked an egg in to a pan and mixed it all together. It makes a great dip for pitta :)
+Chris P I'll do a close up tutorial on how to fold these. It's really easy but sometimes all it takes is to make them a few times until you get the hang of it. The dip sounds yummy!
Dill is the key! My Greek mother in law told me that secret!!
Hi Dimitra i am a loyal follower being greek i love your jokes you are wonderful your episodes are lovely keep up the great work thank you for being you
Dried diosmos (spearmint?) is another good choice for a herb. This cretan bakery in my neighbourhood did it, and it tasted so light and airy.
Also, would using just anthotiro work? Or maybe a mix of anthotiro and feta?
This looks so good I'm going to make these next week. Thank You
Excellent video! It made me feel that I could definitely do this. Will try ASAP!
Happy Greek Easter to you and your family Mrs. Dimitra....
I made your Spanakopita recipe last night , it was delicious! Everyone enjoyed it! Thank you🥰🐾
So delightful and yummy-looking, Miss Dimitra!! 💓💜💓
thanks for sharing. can't wait to try it
you're welcome!
Dimitra's Dishes first batch game out.....not as pretty. I over stuffed them so there's tiri everywhere but man oh man does this taste like being back at my yiayia & papou's village.
thanks again!
I make these all the time, but, I don't know how to store after baking them. Is it in airtight containers? Fridge or no fridge? Mine tend to get soggy the next day if left out. Exferisto agapi mou Dimitras!
hi dimitras.i love your recipe .i tried the tiropita and it was very delicious.i've just arrived to greece or allada as the grec say... .and im also arabian so ican't speek grec thats why i can't asq them for the recipe.when i found your website i was really happy...thanks a lot and good luck ....:-)
+khentoucha marlancer Awesome!! Thanks for watching :)
khentoucha marlancer
you are a very good tutor. keep going girl. can i make the filling without eggs
You can :) All the best!
Excellent video - thanks so much!
Your recipe brought me back to being in Corfu with my friends She loved till two and we used to laugh and laugh and laugh just making cheese pies not that many of them we got to eat because as soon as they smell them cooking they are all there waiting
My dad would mix chopped parsley with The cheese it was yummy
I always melt butter in the briki, too!
I love your presentations. You make it sound so easy to make. Can I make your Spanakopita recipe and make the pie triangles, as in this video?
Thank you another great dish. Yay! I really feel confident now using fillo. Your dishes are tasty and delicious. Too bad it fishes too quickly.
My BaBa would make the tiropita and instead of salt and pepper, would add sugar for sweetness. Tasted almost like a wrapped up cheesecake, so delicious.
Hi Dimitra, nice video. Is it ok to refreeze the phillo pastry once you've thawed? I think youve taken out of freezer, fridged overnight, made triangles then refreezed the leftovers.
I will be making these soon. Thanks for sharing
Great! I would love to know how they turn out :)
If I want to freeze them on the stage like you said, how long can they keeping in the freezer? N should I to bake them right away once I will take them out of it, also, should I push some butter on them before go into the freezer?
You had me at Planet Butter. 😂 my Greek parents never used margarine (fake butter).
Just a hint, cheese and caraway seeds are very best friends. A perfect culinary marriage 😉👌do try. Love your videos especially because I am vegetarian 🤗🇿🇦
Thanks for the tip!
I LOVE tiropita...I actually would like to take the leftover filling and use it to stuff a chicken breast...add olive oil and a little fresh dill on top of the breast and bake it in the oven!
Great idea! That sounds delicious:)
I added thyme to my ones...good too.
As though you're not already the best cook on You Tube, now you emphasize the use of dill - the finest herb, and one hardly ever used. I'm sure your food is otherworldly.
I have been following you for the past 6 years and I just came across this video on my UA-cam feed.... 9 years ago...really?? OMG you haven't aged, what is your secret lol ❤from Melbourne Australia 😊
Wow, thank you!
Love watching your videos on greek cooking thank you - Do you have a Revani recipe?
+B.M.W I sure do:ua-cam.com/video/yftyHwsyypA/v-deo.html
Thank you I will be making this real soon!
Thank-you. Love
Can you stuff it with olive and any vegan filling for the lent fasting
I always soak my feta in water for approx. 20 minutes to remove some of the excessive salt. As well, I always taste the filling for seasoning before I add the egg.
Hi Dimitri,
I love your Greek dishes. I made spanakopita which was delicious. In this recipe I noticed that you didn't use any spinach which is the main ingredient in Spanakopita. If I were to make Tiropita can I use the spanakopita filling for this pie
Spanakopita is spinach pie and I have a few very good recipes on that. This is tiropita: cheese pie :)
@@DimitrasDishes ,aah, yes now I understand
Dimitra ty for great recipe. My question is: after u freeze them,in what degrees farenight you bake them? From frozen or I need to defrost them first?
The same temperature as the recipe states. Just cover with foil for half of the baking time, then remove the foil and bake until golden. They should not be thawed out. Bake them frozen :) hope this helps!!
@@DimitrasDishes thank you 🤗
@@MELVINKI dimitras cheese pites
Thanks Dimitra for tiropta
You are good toucher
Eli: YES, Dimitra is a good t e a c h e r!
Subscribed - these look amazing!
I made your spanikopita. My mom couldn’t believe how good it was. Almost as good as hers. She make her own fillo.
that's such an amazing compliment! So glad you enjoyed it :) And that your mom approved :)
Hi Dimitra, I absolutely Love your recipes, they remind me of home :)
I do have a question though, I want to make the Tiropita squares that the small stores in m for the Greece make & I was wondering how many layers of Filo are placed on the top and bottom of the pan for the Tiropita that we get in Greece?
Also do you know the recipe for Langites? My aunt used to make them in the fireplace every Sunday & I miss them so much that I want to learn how to make them :)
Thanks for sharing all your yummy recipes!
Anastacia
+Phoenix Airbender when I make the tiropita like the one you mentioned at home, I just use half of the phyllo on the bottom and the remaining on the top, buttered or oiled in between layers. Use your judgment based on the thickness of the phyllo sheets. You may use 3/4 pound instead of an entire package which is usually sold as a pound. I just hate to waste... As for the Langites, I've never heard of them. Can you elaborate?Thanks SO much for watching!! XOXO
Hi Dimitra :) I found out that they call the Langites, Tiganites in Athens & other Places south of Pentalofo Kozani :)
They're made with yeast, flour, water & salt.
btw I just made Tropita with your recipe for my birthday dinner & it was Awesome!
Have a Great weekend :)
Lalangites I think
Do you have any date desserts?
When I make tiropita I make a rue and use cottage cheese and cream cheese with my feta. It's delicious but I may try yours next time.
That sounds very good! I will try that method next time. Sounds super creamy :) I use that when I make a turkey and cheese pie :)
Thanks for this tutorial! Exactly what I was looking for :-) I wonder, though...I've recently had a cheese pie (I think at a Serbian festival) that tasted like it had honey IN it. Is that something that could be done with this recipe, as well?
Perhaps just drizzle some honey on top.
I gotta try
Dimitra your name is spelled wrong in the tiropita description. Enjoying trying out your recipes for my family:)
Hi Dimitra, I want to make these tiropitas with just feta and kefalograviera. How much of each cheese should I use for this recipe? I would greatly appreciate your reply 🙏 :)
Use equal amounts. Enjoy!
Dimitra's Dishes Thank you so much!
Can you make a spanakopita for one of your videos? Thanks for making these videos I am fan all the way from Vancouver BC.
+thisisthecleoshow I'll make one soon! Thanks for watching!
Thanks going to make this
by adding 2 more sheets will the baking time take longer ?
Not really. Just keep checking until they're nice and golden. Happy cooking :)
The dill and olive oil queen😂🙏🏽
In Lithuania we don't have phyllo dough can we use puff pastry?If yes with yeast or without yeast?
ps.Looks soo delicious!!!
Yes. It will be rich and delicious! use the kind without yeast.
Armandas Liutinskas You Lithuanians have some Greek sounding Names its interesting.
I love watching your channel..... You make greek recipes so easy to make.... Even though I am not Greek, but my husband is half Greek I make better spinach pie better than him and he's Greek.... Lol
I made the cheese pie tonight for my husband Greek Easter to break his Lent and I added some leeks to it...... It smells so good cooking it in the oven
Thanks so much! 😊
Hi, Dimitra! I *love* your videos and your recipes! Have you done a video on baklava? I have beeb looking for a good recipe for baklava for many years. Thanks!
Not yet! But, I have one coming up next month :)
Excellent! I will watch for that! In the meantime, I am going to try and get a bone-in of lamb and try that roast lamb recipe you posted. I told my husband about it, and he really wants to try it.
This might be a silly question, but can I make spanakopita the same way (triangles)? If so, would I bake them at this temperature? Thank you!!
Yes!! I have a recipe on my website for the triangles :). Here it is:www.dimitrasdishes.com/recipes/spanakopita-spinach-pie
@@DimitrasDishes Thank you so much! I'm so excited to make it! I absolutely love your recipes!
would you be so kind as to write the list of ingredients and quantities please, i'm spanish and can't understand some words in audio. Thanks so much.
Can u substitute cottage cheese for ricotta?
I've never done that. If you try it, let me know how it turns out :)
very nice
Every last one of her videos are pure, unadulterated food porn...lol...lol... I've gained at least 10 pounds binge watching her videos..and I have to say it was worth it!!!!! Lol....lol...
pound??? why not kilogram ? but thanx for sharing.
Thanks for watching! We use pounds in America..
In my last message the till should be dill
defrost and the freeze again? it's a little bit risky
+Al BieWa No, never defrost and refreeze. Just make some extra and freeze. Freeze before baking :) Thanks for watching!!
look up arwa arabic singer you look like her twin sister
Hi Dimitri if you make smaller you how you cat
There is no way that was 1/4 tsp of dill! 🤣. But the more dill the better!
Are you Greek ?
Yes I am. From Crete :)
@@DimitrasDishes Long Live Crete!! ♡♡♡
I use the filling for omelettes
Andrew: Great (Greek) minds think and cook alike. This is exactly what I've done for years and turn out the best omelettes. YASOU & KALI OREKSI, my friend!!
How about other Greek cheeses?
Oops not home made filo. I'll pass.
..You say you make everything..But not the DOE...There a T FETA NOT A D in it