Recipe: Greek Tyropitta

Traditionally, Tyropitta is a small, handheld cheese pie encased in phyllo pastry. This less portable but just as delicious version originated in the Sporades Islands region of Greece.

All you need to round out the meal is a mixed-greens Greek salad on the side, complete with feta cheese and kalamata olives.

Greek Tyropitta wedge with a Greek Salad on the side

1 onion, diced
½ cup extra virgin olive oil
2 large leeks, halved and sliced thin (white and light green parts only; discard the tough darker green portion)
½ cup all-purpose flour
½ cup whole wheat flour
3 extra large eggs, lightly whisked
7 oz. container plain Greek yogurt
11 oz. crumbled feta cheese
4 oz. shredded Gruyere cheese
¼ cup chopped fresh dill weed (or 4 teaspoons dried)
Cracked black pepper to taste

Heat the extra virgin olive oil in a large skillet until how. Test with a drop of water; if it sizzles it is ready. Sauté the diced onion in the olive oil until just beginning to turn a golden color. Stir in the sliced leeks and reduce the heat to low. Saute for another 10-12 minutes until softened. Remove from heat and set aside to cool a bit.

Preheat the oven to 350 degrees F. Coat a 9 inch round springform pan (click the link on the left to order a set of springform pans if you do not have them – mine have served me well) with cooking spray and set aside.

In a large mixing bowl, combine the flour and baking soda. Add the whisked eggs and stir to combine. Add the yogurt and feta cheese and stir to combine. Add the onion mixture and stir to combine. Remove 2 tablespoons of the shredded Gruyere cheese and set aside. Stir the rest into the Tyropitta batter, along with the dill. Add the cracked black pepper to taste and make sure the batter is well-blended.

Pour the Tyropitta batter into the springform pan and spread evenly around the circle, making sure the surface is level. Top evenly with the reserved Gruyere cheese and bake for 40-45 minutes until a light golden brown color on top.

Let the Tyropitta cool completely before removing the sides of the springform pan and sliding the pie onto a serving platter. Drizzle each slice with extra virgin olive oil before serving.

Yield: 6 servings

For fresh, quality, naturally-grown dill and black pepper used in this recipe, visit MySpiceSage by clicking on the banner below:

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