Sunday, December 9, 2012

Time to make Tiropites!

It's that time of year again!! While it feels more like May outside, that hasn't deterred us from making our annual mega batch of my hubby's family recipe for Tiropites. These can also be made with 2 cups of finely chopped fresh spinach and would then be called Spanakopita. But we like the plain cheese ones. I posted the recipe last year but have added some updated photos and more in depth instructions, so thought I'd let us revisit that post HERE. We've also experimented with these and added lump crab meat or seasoned brown beef. Either way, they are sure to please.

For an easier way to make these for a large group without as much labor, you could make it as a casserole. Simply butter a deep 9 x13 pyrex dish and place a sheet of phyllo, butter it, place another phyllo sheet and butter it, then top with 6 more buttered layers for a total of 8 layers to keep it from getting soggy on the bottom.  Add half the mixture.

Add 5 more buttered layers, the rest of the mixture then top with 5 more buttered layers (about two rolls of phyllo total).

Score the tops into even squares to make it easier to cut into after baking.
Bake at 350 for about 35-40 minutes until golden brown on top. Let cool about 15 minutes then cut like a lasagna.

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