tiropita

• tyropita

Borrowed from Greek τυρόπιτα (tyrópita, “cheese pie”).

tiropita (countable and uncountable, plural tiropitas or tiropites)

1. A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.
   • 1997, JeanMarie Brownson, Betty Fussell, Nao Hauser, Deborah Madison, “Spinach and Cheese Tiropites”, in Joy of Cooking, New York, N.Y.: Scribner, →ISBN, “Vegetables” section, page 418, column 1:

     Bake the tiropites on a baking sheet until golden brown, 15 to 20 minutes. Tiropites can be assembled in advance, frozen, and baked just before serving.

   • 2015, Loretta Hill, chapter 5, in The Maxwell Sisters, Sydney, N.S.W.: Bantam, →ISBN, page 57:

     But for her, it was her mother’s cooking that brought her to Yallingup. Cheesy filo tiropites, her famous chicken soup – avgolemono – and nutty, cinnamon-spiced baklava drizzled in syrup.

   • 2017, Lynn Freed, The Last Laugh: A Novel, New York, N.Y.: Sarah Crichton Books, →ISBN, page 94:

     Bowls of melitzanosalata and tzatziki had been laid out, platters of spanakopita, meatballs, tiropitas, and two bottles of wine.

   • 2020, Helen Tzouganatos, “Tiropites (Rough Puff Cheese Pies)”, in Easy Gluten Free: 100+ Delicious Gluten-Free Recipes the Whole Family Will Love!, Sydney, N.S.W.: Plum, →ISBN, “Breakfast & Bakery” section, page 35:

     I really missed tiropites when I cut out gluten and I am delighted to welcome these pastry pillows oozing with warm feta and ricotta back into my life. Tiropites freeze well so they are great for morning teas and lunchboxes – just remember to extend the cooking time by about 10 minutes if baking from frozen.