Ingredients
-
1
-
6
-
1/2
-
1/3
-
6
-
3/4
-
1
-
2
-
8
-
-
-
-
-
-
Directions
Tiropita (Greek Savoury Cheese Pie), , Not sure why there are so many raving reviews and only one other reviewer caught the fatal flaw to this dish: incorrect amount of milk Google other tiropita (or any other Greek dish that requires a bechamel) recipes and you will notice that the ratio of flour to milk is off in this specific one At the very least you need to use 1 5 cups of milk (at the most 2) to pull this off
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Steps
|
1
Done
|
Thaw Phyllo Dough Completely. |
|
2
Done
|
Melt the 6 Tablespoons Butter in a Large Saucepan. |
|
3
Done
|
Whisk in the Flour and Cook Slightly (1-2 Minutes) to Get Rid of 'raw' Flour Taste. |
|
4
Done
|
Slowly Whisk in the Milk. |
|
5
Done
|
Cook Over Medium Heat, Whisking Constantly, Until Sauce Thickens. |
|
6
Done
|
Remove from Heat and Let Cool For 10 Minutes. |
|
7
Done
|
Quickly Whisk the Eggs Into the Sauce One at a Time. |
|
8
Done
|
Then Stir in the Cheese. |
|
9
Done
|
Preheat Oven to 375f. |
|
10
Done
|
Butter a 13 X 9" Pyrex Baking Dish Generously (you Can Also Use a Larger Baking Pan - the Tiropita Just Comes Out a Little Thinner, but Is Nicer For Appetizer Servings). |
|
11
Done
|
Flatten Phyllo Dough and Cover With a Sheet of Wax Paper and a Lightly Dampened Towel (to Avoid Drying Out). |
|
12
Done
|
Take One Sheet at a Time and Place in Baking Dish. |
|
13
Done
|
Brush Phyllo Generously With Butter. |
|
14
Done
|
Use About 6 Sheets This Way and Then Add 1/2 of Cheese Filling. |
|
15
Done
|
Layer 3 More Sheets of Phyllo (brushing Each One With Butter) and Then Top With Remaining Cheese Filling. |
