Tiropita with homemade cheese and wild greens

12 servings

120 minutes

Tiropita is one of the most popular dishes in Greek cuisine, traditionally made from flaky pastry filled with cheese. In this version, the recipe gains a special refinement by using homemade paneer cheese and fresh wild greens. Thin layers of dough soaked in olive oil create a crispy golden crust, while the filling is tender and aromatic with light herbal notes. This pie harmony pairs wonderfully with light salads and a glass of white wine. Tiropita can be served as an appetizer or as a main dish, and thanks to the use of wild greens, it acquires a fresh and natural taste characteristic of Greek village recipes.

Energy value per serving

• Calories: 312.3
• Proteins: 11.1g
• Fats: 12.9g
• Carbohydrates: 38.8g

Ingredients

• Wheat flour: 400 g
• Serum: 200 ml
• Olive oil: 2 tbsp
• Salt: to taste
• Goutweed: 500 g
• Paneer cheese: 700 g
• Ground black pepper: to taste
• Provencal herbs: to taste

Cooking steps

1. Knead the dough from flour, whey (can be replaced with water), olive oil, and salt, and let it rest.

   Required ingredients:

   • Wheat flour: 400 g
   • Serum: 200 ml
   • Olive oil: 2 tablespoons
   • Salt:  to taste

2. Chop the greens (can be done in a blender), mix with paneer (can be replaced with cottage cheese), salt, and spices.

   Required ingredients:

   • Goutweed: 500 g
   • Paneer cheese: 700 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Grease the baking dish with oil, layer thinly rolled dough and filling (up to 5-6 layers), grease the top layer with oil and sprinkle with herbs.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Provencal herbs:  to taste

4. Bake in the oven for 1 hour at 200°C