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.
1
Knead the dough from flour, whey (can be replaced with water), olive oil, and salt, and let it rest.
- Wheat flour: 400 g
- Whey: 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.
- Ground elder (goutweed): 500 g
- Paneer: 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.
- Olive oil: 2 tablespoons
- Herbes de Provence: to taste
4
Bake in the oven for 1 hour at 200°C
